Raw fried potatoes stewed in milk and cream
Potatoes that are fried together with onions and then stewed with cream and milk. I use some broth in this recipe, but it can be left out and I'm not sure what counts as classic Scanian potatoes here. I think it will be good with a little extra flavor from the broth, so I choose to include it in the recipe.
The difference between Scanian potatoes and regular stewed potatoes (e.g. dill stewed potatoes) is mainly that there is no form of flour in Scanian potatoes. The starch in the raw fried potatoes together with milk and cream that is reduced creates the stew without extra help from flour.
Scanian potatoes are often served together with "isterband", but I think it goes well with almost any tasty sausage. When I took some of the pictures, I had just made lamb roast beef and it also turned out to be a very good, but perhaps not so classic, combination. I also usually serve with pickled beetroot and/or pickled cucumber.
|Energy||2007.72 kcal||501.93 kcal||156 kcal|
|Carbohydrates||167.18 g||41.8 g||12.99 g|
|Fat||145.69 g||36.42 g||11.32 g|
|Protein||21.49 g||5.37 g||1.67 g|
|Sugar||19.31 g||4.83 g||1.50 g|
|Salt||7.08 g||1.77 g||0.55 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Peel and cut the potatoes into ~2 cm cubes.
- Peel and chop the onion.
- Fry onions and potatoes until golden in the butter. Use a sausepan or larger frying pan.
- Add cream, milk and meat broth. Not the concentrated kind, but home-made broth or from cube (dissolved in 5 dl of water).
- Simmer and cook the potatoes on low heat. Let the potatoes cook until a stew is formed. Remove the pot from the heat just before the stew has reached the perfect consistency (it will cook for a few more minutes due to the afterheat)
- Season with salt and pepper.
- Sprinkle with some chopped parsley or chives.
- Serve with "isterband" some other sort of tasty sausage.