Pork and dumplings
By means of
Ingredients · Servings 4
- 800 g lightly salted flank steak
- 1 kg turnip
- 4 carrots
- 1 dl heavy cream
- 3 tablespoons butter
- 1 ts salt
- 0,25 ts pepper
- 800g potato
- 20 g fresh parsley
- 2 tablespoons butter
- 3 tablespoons wheat flour
- 5 dl milk
- 0,5 ts salt
- 0,25 ts pepper
Method · 40 min
- Cut the rind off the pork and cut the meat into 0.5-1 cm slices. Place the pork in a cold frying pan and place it over medium heat. As the pork gradually heats up, it will release its own fat. Add a little oil if there is little fat in the pan. Fry the pork over medium heat until golden brown and crispy. Remove the pork from the pan, reserving the fat for basting.
- While the pork is roasting, peel the turnip and carrot. Cut them into coarse pieces and boil them until tender in a saucepan of unsalted water. Pour off the cooking water. Mash the vegetables, stir in the cream and butter, and season with salt and pepper.
- Boil the potatoes until tender in lightly salted water.
- Melt the butter in a saucepan and stir in the flour. Stir well until the mixture leaves the pan. Add half of the milk and stir well. Add the rest of the milk and stir until the sauce is smooth. Let the sauce simmer for a few minutes, stirring to prevent it from sticking. Strain the fat from the pork into the sauce and stir in. Season with salt, pepper and a little grated nutmeg if desired.
- 20–40 min
Crispy slices of pork are served with swede, boiled potatoes and duppe. This is a simple, well-known and tasty home-cooked dish that is served all over the country. The accompaniments vary from region to region and can be boiled carrots, mashed potatoes or stewed cabbage. The duppe can be flavoured with herbs, onions or chives.
- 800 g lightly salted flank steak 800 g potato 20 g fresh parsley
- 800 g
- Turnip stew: 1 kg turnip
- 4 carrots
- 1 dl heavy cream
- 3 tbsp butter
- 1 tsp salt
- 0.25 tsp pepper
- Dip: 2 tablespoons butter
- 3 tablespoons flour
- 5 dl milk
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
