Fläsklägg med rotmos () is a dish in
Swedish cuisine
Swedish cuisine () is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of Norrland, North and South Sweden.
Historically, in the far north, meats such as reindeer, ...
, closely related to German
Eisbein. The name literally means "
ham hock with root mash."
Method
Cured ham hock is cooked for one to two hours together with
onions,
carrots
The carrot (''Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the Daucus ...
, and
allspice or similar vegetables.
Rutabaga
Rutabaga (; North American English) or swede (British English and some Commonwealth English) is a root vegetable, a form of ''Brassica napus'' (which also includes rapeseed). Other names include Swedish turnip, neep (Scots language, Scots), an ...
,
potatoes and carrots are then diced and cooked soft in the broth, then drained and mashed.
It may be served with different kinds of
mustard; the preferred one is a traditional sweet mustard. The use of allspice is common in
Swedish cuisine
Swedish cuisine () is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of Norrland, North and South Sweden.
Historically, in the far north, meats such as reindeer, ...
.
See also
*
List of ham dishes – also includes ham hock dishes
*
Stamppot
References
External links
*
Swedish cuisine
Ham dishes
{{sweden-cuisine-stub