Knuckle of pork with mashed swedes (Flasklagg med rotmos)

André Grisell's Note:

A traditional Swedish dish. I couldn't resist posting it for the fun of its name when translated into English. Typical autumn or winter food. In Sweden we use slightly salted meat (a kind of preservation), but it's OK to use fresh meat.

• Total Time: 3 hrs
• Prep Time: 0 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 4

• 1 (4 lb) pork knuckle , with bone (salted if available)
• bouquet garni (a little thyme, laurel and parsley)
• ½ teaspoon white peppercorns
• 1 -2 tablespoon salt (if using unsalted meat)
• 1 lb swedes
• 1 lb potato
• 1 small carrot
• salt
• pepper
• 2 tablespoons butter
• strong mustard (e.g. Dijon or Colman)

Directions:

1. Rinse the knuckle.
2. (If using salted, soak in cold water for 12 hours).
3. Cover with water in a pot, add the bouquet, pepper and salt.
4. Bring to a boil and let simmer for 2-3 hours, or until done.
5. One hour before serving, peel and cut the roots into chunks.
6. Take some of the broth and boil the swedes for 30 minutes.
7. Then add the potatoes and the carrot and some more broth if necessary.
8. Boil until soft (abt. 20 minutes).
9. Now there should not be much liquid left.
10. Mash the roots, add salt and pepper to taste, and eventually stir in the butter.
11. Serve with the knuckle and mustard.