Blommig falukorv med senapssås och potatismos

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 200°C (400°F).

Peel and chop the potatoes into even pieces.

Boil the potatoes in salted water until tender, about 15-20 minutes.

Drain the potatoes and return them to the pot.

Add butter and milk to the potatoes, then mash until smooth and creamy.

Slice the falukorv into thick rounds, about 1-2 cm each.

In a skillet, heat some butter over medium heat and sauté the onion until translucent, about 5 minutes.

Add the sliced falukorv to the skillet and cook until lightly browned, about 5-7 minutes.

In a bowl, mix together cream, mustard, sugar, salt, and pepper to create the mustard sauce.

Pour the mustard sauce over the falukorv in the skillet and stir to combine.

Transfer the falukorv and sauce to a baking dish and sprinkle with bread crumbs and cheese.

Bake in the preheated oven for about 15-20 minutes, until golden and bubbly.

Serve the falukorv with a generous portion of mashed potatoes on the side.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens