Knuckle of pork with mashed swedes (Flasklagg med rotmos)

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READY IN: 3hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (4 lb) pork knuckle, with bone (salted if available)
  • bouquet garni (a little thyme, laurel and parsley)
  • 12
    teaspoon white peppercorns
  • 1 -2
    tablespoon salt (if using unsalted meat)
  • 1
    lb swedes
  • 1
    lb potato
  • 1
    small carrot
  • 2
    tablespoons butter
  • strong mustard (e.g. Dijon or Colman)
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DIRECTIONS

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