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THE SWEDISH KITCHEN: A CULINARY JOURNEY

THE SWEDISH KITCHEN: A CULINARY JOURNEY

by the Swedish Culinary Team (Norstedts, 1995)

 

Apparently today is National Swedish Day and so I have selected this week's title from my library accordingly! Since I have a particular fondness for Scandinavian food, I actually have a lot of titles to choose from. I hummed and hawed for a while and then had to go for this one, not least because the recipe I've zoomed in on is for Lamb Stew with Rutabaga and Saffron and 'Rutabaga' is another name for the vegetable we in Britain call 'Swede': you see, it all just falls into place!

 

Lamb stew with rutabaga and saffron

Serves 4

INGREDIENTS

  • 1kg (2¼lbs) boneless lamb breast, cut into pieces
  • 1 liter (quart) veal stock
  • 1kg (2¼lbs) rutabaga
  • 8 potatoes
  • 1 dl (1/3 cup) shredded flat leaf parsley
  • 2 tablespoons pure vinegar (24%)
  • 1 tablespoon sugar
  • 1 packet saffron, ½g (pinch)
  • 4 tablespoons (¼cup) flour
  • 4 tablespoons unsalted butter
  • salt, pepper

 

METHOD

  1. Place the meat in a large pot. Add the stock. Bring to a boil and skim well. Simmer about 1 hour.
  2. Peel and cube rutabaga and potato. Add the rutabaga about 15 minutes, the potato 5-10 minutes, before the end of the cooking time.
  3. Remove meat, rutabaga and potato. Keep warm.
  4. Add parsley, vinegar, sugar and saffron to the cooking liquid. Bring to a boil.
  5. Knead together the flour and butter. Whisk into the cooking liquid. Boil 5 minutes. Season with salt and pepper.
  6. Arrange the meat and vegetables in warm bowls. Pour over the sauce. Garnish with parsley and chives, if desired.

Comment: A simple, traditional stew with new flavours. The sweetness of the rutabaga goes well with the saffron.