Encouraged to post this due to Swedish week at r/EuropeEats.
This is the main course in a three course meal called a “grosshandlarmiddag” (“wholesaler dinner”), which is a typical meal eaten by wholesaler merchants in Stockholm in the beginning of the 20th century.
The full meal consists of “gubbröra” (an anchovy, boiled eggs and mayonnaise salad) on rye bread as a starter, the pork knuckle (which is baked overnight at 90 degrees Celsius) with swede (rutabaga) mash as a main, and biscuits, a chocolate truffle and coffee for dessert. Served with generous amounts of aquavit and beer.
Enjoyed at restaurant Pelikan in Stockholm a few days ago.
This is great !
mustard:
slots, grov & dijon?
Looks delicious! What are “mashed *swedes*”?
Were the swedes cooked with carrots to obtain this color?
TIL I learned about Swedish-on-Swedish cannibalism.
A hearty and delicious meal that hits all the right notes!
7 comments
Encouraged to post this due to Swedish week at r/EuropeEats.
This is the main course in a three course meal called a “grosshandlarmiddag” (“wholesaler dinner”), which is a typical meal eaten by wholesaler merchants in Stockholm in the beginning of the 20th century.
The full meal consists of “gubbröra” (an anchovy, boiled eggs and mayonnaise salad) on rye bread as a starter, the pork knuckle (which is baked overnight at 90 degrees Celsius) with swede (rutabaga) mash as a main, and biscuits, a chocolate truffle and coffee for dessert. Served with generous amounts of aquavit and beer.
Enjoyed at restaurant Pelikan in Stockholm a few days ago.
This is great !
mustard:
slots, grov & dijon?
Looks delicious! What are “mashed *swedes*”?
Were the swedes cooked with carrots to obtain this color?
TIL I learned about Swedish-on-Swedish cannibalism.
A hearty and delicious meal that hits all the right notes!