⏱ 33 hr 20 min 💰 ~$13.50 / serving 🥗 10 ingredients

Pinnekjøtt with root mash

Name: Pinnekjøtt with root mash
Prep time: 13 h 20 min
Cook time: 20 h
Total time: 33 h 20 min
Yield: 5 servings
Cuisine: Everyday
Ingredients: 1 dl Cream; 2 pcs Carrot; 1.3 kg Rutabaga; 0.3 tsp Ground nutmeg; 21 pcs Almond potatoes; 0.5 tsp Pepper; 2 kg Pinnekjøtt (Dried lamb); 2 tsp Salt; 3 tbsp Butter; 500 g Vossakorv

✓ Gluten-Free ✓ Egg-Free

Contains statutory allergens: Milk / dairy, Tree nuts

👥 Servings

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Ingredients (10)

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Cream

1 dl

Carrot

2 pcs

Rutabaga

1.3 kg

Ground nutmeg

0.3 tsp

Almond potatoes

21 pcs

Pepper

0.5 tsp

Pinnekjøtt (Dried lamb)

2 kg

Salt

2 tsp

Butter

3 tbsp

Vossakorv

500 g

Instructions (5)

Calculate approx. 400 g pinnekjøtt per person. Soak the pinnekjøtt in plenty of water for approx. 30 hours. Let it stand at room temperature.

Pinnekjøtt (Dried lamb) 2 kg

Place a metal rack, birch sticks without bark or potatoes in the bottom of a wide pot. Fill with water until it reaches the level of the rack. Place the pinnekjøtt on top and cover with a lid. Bring to a boil, reduce heat, and let the pinnekjøtt simmer at 85-95 degrees for approx. 3 hours, or until the meat separates from the bone. Ensure it doesn't boil dry; add more water if needed. Pieces of vossakorv can be steamed together with the pinnekjøtt for the last 15 minutes.

Pinnekjøtt (Dried lamb) 2 kgVossakorv 500 g

Peel the rutabaga, carrot, and potato. Cut them into rough pieces and boil them tender in lightly salted water. Drain the water and mash the vegetables.

Rutabaga 1.3 kgCarrot 2 pcsAlmond potatoes 1 pcs

Add butter and cream to the rutabaga mash. Season with salt and pepper, and optionally some grated nutmeg.

Butter 3 tbspCream 1 dlSalt 2 tspPepper 0.5 tspGround nutmeg 0.3 tsp

Boil the potatoes according to the instructions on the package. It is recommended to boil them with the skin on to preserve the nutrients.

Almond potatoes 20 pcs