Salted pork knuckle with mashed swede and mustard
Hearty Swedish winter food: lightly salted pork knuckle simmered until tender with onion and allspice, with mashed swede cooked in the broth and a generous dollop of mustard.
- 2 h 40Time
- 35 minHands-on
- 4Portions
- ≈ 39 krper portion
- 590kcal per portion
Ingredients for 4 portions
- 2 kgPork knuckle, salted, 2 knuckles
- 1Yellow onion, halved
- 1Carrot, for the broth
- 10 berriesAllspice
- 2Bay leaves
On the side
- 800 gSwede
- 500 gPotato, floury
- 2Carrots, for the mash
- 2 tbspButter
- to tasteSalt
- to tasteBlack pepper, white pepper is traditional
- 1 dlMustard
Method
- Rinse the knuckles and put them in a large pot. Cover with cold water, bring to the boil and skim.
- Add the onion, carrot, allspice and bay leaves. Don't add salt – the meat is already salted.
- Simmer the knuckles under a lid for 2–2½ hours, until the meat comes away from the bone easily.
- Peel the swede, potatoes and carrots. Cut the swede into 2 cm cubes and the potatoes and carrots into chunks.
- Put the swede and carrots in a saucepan, ladle over enough broth from the knuckles to just cover, and bring to the boil.
- Boil for 10 minutes, add the potatoes and cook until everything is soft, about 20 minutes more.
- Drain the vegetables, saving the liquid. Mash them with the butter, adding enough of the liquid for a creamy mash. Season with salt and pepper.
- Lift out the knuckles. Pull off the rind if you like and cut the meat off the bone, or serve them whole. Serve with the mashed swede and mustard.
The cost is estimated from Swedish grocery prices.
