OVEN DISH WITH PORK AND POTATOES
Ugnsrätt med fläsk och potatis
1 large leek
1 piece celeriac (celery root)
approx 10 oz boiled or fried pork (or beef,
by all means – good use-up for leftovers!)
salt, white pepper
butter or margarine for the dish
1 ¼ to 1 ¾ cups dry white wine or bouillon
+ some leftover sauce if you have
chopped parsley
Peel and thinly slice the potatoes, cut onions and leek in rings and finely shred the celeriac. Mix half of the potatoes with the vegetables and the diced meat. Flavour to taste.
Ugnsrätt med fläsk och potatis
4 servings
6 to 8 middle-sized potatoes
2 onions1 large leek
1 piece celeriac (celery root)
approx 10 oz boiled or fried pork (or beef,
by all means – good use-up for leftovers!)
salt, white pepper
butter or margarine for the dish
1 ¼ to 1 ¾ cups dry white wine or bouillon
+ some leftover sauce if you have
chopped parsley
Peel and thinly slice the potatoes, cut onions and leek in rings and finely shred the celeriac. Mix half of the potatoes with the vegetables and the diced meat. Flavour to taste.
Grease an oven-proof dish, place the mix on it and
cover with remaining potatoes in a roof-tile pattern. Gently flavour with salt
and pepper and add a few dabs of butter or margarine. Add wine or bouillon and
put the dish in the lower part of the oven at 390F. Bake until the
potatoes are tender and the dish is nicely browned. Sprinkle with some chopped
parsley when serving.
A tomato salad is very good with this dish. You can
substitute the meat with mackerel or smoked Baltic herring (buckling?).
Enjoy!
Bella
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