Prep 30 mins
Cook 45 mins
O.K., I admit that's really not the correct name, but that's what it sounded like to me. I learned how to make this when I visited Sweden in 1999. It is a traditional dish there, made from root vegetables and I'm told the literal translation is "Mashed Turnips". Don't let that turn you off!!! This is a marvelous dish and it's had rave reviews from every American I've ever served it to. I cannot spell or pronounce the true Swedish name for it. I tried many times to pronounce it but I kept saying "root mousse" and I was told repeatedly that was wrong (But frankly, it fits the description, literally if you think about it.) I never did get it, but I still love the dish to this day. Here's to Sweden for coming up with something delicious besides meatballs. ALL MEASUREMENTS ARE APPROXIMATE. THE IMPORTANT THING TO REMEMBER IS THAT POTATOES NEED TO EQUAL ONE-HALF THE TOTAL AMOUNT OF ROOT VEGETABLES BEING USED. IT ALL DEPENDS UPON HOW MUCH YOU WANT TO MAKE. CHANGE THE AMOUNTS AS YOU FEEL THE NEED TO, IT'S ALWAYS GOOD.
- 2 small rutabagas (young and tender, not huge and fibrous)
- 3 small turnips (same as above)
- parsnip (optional)
- carrot (optional)
- 3 -6 potatoes (depending upon size, any kind, russet, red, white, yukon gold, as long as they are 1/2 the total amo)
- 1 -3 vegetable bouillon cube, to your preferrence, if you are vegetarian (or leftover ham or ham scraps for seasoning, or a ham shank)
- salt & pepper
- Peel and rinse all the root veggies.
- They need to be cut up and are all going into the pot at the same time, so the ones that take longer to cook need to be cut smaller than the rest. My recommendation is to cut turnips and rutabagas very small, no more than 1/2" thick. If you choose to use carrots, you don't need to use too many, just enough to add a little color to the overall mixture. They should also be no larger than 1/2" Thick. Parsnips 1" thick. Potatoes can be up to 2" thick.
- Place cut-up veggies into a large pot and add water to cover. Add the bouillon or cured pork product at this time as well.
- Bring to a boil over high heat then turn down to low and allow to simmer.
- Continue cooking until the potatoes fall apart (a long time). The best way to do it is DON'T add any water unless some of the veggies are still firm -- in the end you want them to be very soft but not swimming in liquid.
- Once they are all soft and enough liquid gone that they could be the same consistency as mashed potatoes, stop cooking. If not, just keep cooking until the liquid boils off. We aren't going to drain these and you can't really overcook them.
- When done as described above, use a potato masher or do like I do, get out the electric mixer and start whipping. If you cooked it with a ham shank you'll have to remove it first.
- Taste & add any salt and pepper if necessary and whip again.
Roots, fish, and meatballs are the essence of Swedish food culture but the roots (rotfrukter) are often overlooked. For me root vegetables were always required and root mousse (phonetic, I wish I knew the Swedish spelling) was always a holiday favorite. Thank you for posting this wonderful traditional recipe.
My grandfather immigrated to the States from Sweden when he was 17. Root Mousse was something we had often and that is how we always pronounced it. Now, if you think this and meatballs are the only delicious things Swedes came up with then you should visit my smorgasbord at Christmastime.