Ingredients with Measurements:
- 2 Syltelabb (salted pork trotters)
- 4 medium-sized potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tbsp butter
- 1 tbsp all-purpose flour
- Salt and pepper to taste
- Fresh parsley for garnish
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-Step Instructions:
1. Soak the Syltelabb in cold water overnight to remove excess salt. Rinse and pat dry.
2. In a large pot or Dutch oven, melt butter over medium heat. Add chopped onions and minced garlic and sauté until onions are translucent.
3. Add diced potatoes and Syltelabb to the pot. Pour in chicken or vegetable broth and bring to a boil.
4. Reduce heat to low and let the stew simmer for 1-2 hours or until the potatoes are tender and the meat is falling off the bone.
5. Remove the Syltelabb from the pot and let it cool. Once cooled, remove the meat from the bones and chop into small pieces. Discard the bones and add the meat back into the pot.
6. In a small bowl, whisk together heavy cream and flour until smooth. Pour the mixture into the pot and stir well.
7. Let the stew simmer for an additional 10-15 minutes or until the sauce has thickened. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- Syltelabb can be substituted with ham hocks or smoked pork shanks.
- Heavy cream can be substituted with half-and-half or milk.
- Chicken or vegetable broth can be substituted with water.
Variations:
- Add chopped carrots and celery for extra flavor and nutrition.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
- Add a pinch of nutmeg or cinnamon for a warm, comforting flavor.
Tips and Tricks:
- Soaking the Syltelabb overnight is important to remove excess salt and prevent the stew from becoming too salty.
- Use a wooden spoon or spatula to stir the stew to prevent the potatoes from breaking apart.
- For a thicker sauce, add more flour and cream mixture.
Storage Instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the stew in individual bowls, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Crusty bread or rolls
- Pickled vegetables
- Roasted root vegetables
Suggested Side Dishes:
- Steamed green beans
- Roasted Brussels sprouts
- Mashed sweet potatoes
Troubleshooting Advice:
- If the stew is too salty, add more potatoes or broth to dilute the saltiness.
- If the sauce is too thin, add more flour and cream mixture.
Food Safety Advice:
- Make sure to soak the Syltelabb overnight to remove excess salt.
- Cook the stew until the potatoes are tender and the meat is falling off the bone to ensure it is fully cooked.
Food History:
Syltelabb and Potato Stew is a traditional Norwegian dish that dates back to the 1800s. It was originally a peasant dish made with cheap cuts of meat and root vegetables.
Flavor Profiles:
Salty, savory, creamy, and comforting.
Serving Suggestions:
Serve the stew as a main course for a cozy winter dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Norwegian
Taste: Savory, Herby, Comforting, Hearty