Ingredients with Measurements:
- 2 lbs of Pinnekjøtt (dried, salted lamb ribs)
- 2 lbs of parsnips, peeled and chopped
- 1 cup of heavy cream
- 1/2 cup of whole milk
- 1/2 cup of butter
- 1/4 cup of honey
- 1/4 cup of water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Steamer basket
- Blender or food processor
- Oven-safe dish
Step-by-step instructions:
1. Soak the Pinnekjøtt in cold water for at least 24 hours, changing the water every 6-8 hours.
2. Preheat the oven to 375°F.
3. Place the Pinnekjøtt in a steamer basket and steam for 2-3 hours until tender.
4. In a large pot, bring the parsnips to a boil in salted water and cook until tender, about 15-20 minutes.
5. Drain the parsnips and transfer them to a blender or food processor.
6. Add the heavy cream, whole milk, and butter to the blender and blend until smooth.
7. Season the parsnip puree with salt and pepper to taste.
8. In a small saucepan, combine the honey and water and heat until the honey is dissolved.
9. Place the steamed Pinnekjøtt in an oven-safe dish and brush with the honey mixture.
10. Bake the Pinnekjøtt in the preheated oven for 10-15 minutes until crispy.
11. Serve the Pinnekjøtt with the parsnip puree.
- Time:
Preparation time: 24 hours (for soaking the Pinnekjøtt) + 30 minutes
- Cooking time: 2-3 hours (for steaming the Pinnekjøtt) + 20 minutes (for cooking the parsnips) + 10-15 minutes (for baking the Pinnekjøtt)
5. Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 700
- Fat: 45g
- Carbohydrates: 50g
- Protein: 25g
Substitutions for ingredients:
- You can use other root vegetables, such as carrots or turnips, instead of parsnips.
- You can use maple syrup or agave nectar instead of honey.
Variations:
- You can add herbs, such as thyme or rosemary, to the parsnip puree for extra flavor.
- You can serve the Pinnekjøtt with roasted vegetables, such as Brussels sprouts or carrots.
Tips and tricks:
- Make sure to change the water when soaking the Pinnekjøtt to remove excess salt.
- Steam the Pinnekjøtt until tender but not falling off the bone.
- Brush the Pinnekjøtt with the honey mixture for a sweet and crispy glaze.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Pinnekjøtt in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the Pinnekjøtt and parsnip puree on a large platter for a rustic presentation.
Garnishes:
- Garnish the Pinnekjøtt with fresh herbs, such as parsley or chives.
Pairings:
- Pair the Pinnekjøtt with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Serve the Pinnekjøtt with roasted root vegetables or a green salad.
Troubleshooting advice:
- If the Pinnekjøtt is too salty, soak it in cold water for longer or change the water more frequently.
Food safety advice:
- Make sure to cook the Pinnekjøtt until it is fully cooked and reaches an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Pinnekjøtt is a traditional Norwegian dish made from dried, salted lamb ribs that are steamed and then baked.
Flavor profiles:
- Pinnekjøtt has a salty and savory flavor, while the parsnip puree is sweet and creamy.
Serving suggestions:
- Serve the Pinnekjøtt and parsnip puree with lingonberry sauce for a traditional Norwegian pairing.
Related Categories
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Region: Norwegian
Taste: Savory, Salty, Herbaceous, Earthy, Umami