Day 30: Preparing Pinnekjøtt and Kålrabistappe, Part 1

lamb ribs

🥗Healthier: pork ribs

💰Cheaper: beef ribs

Pork is often more affordable than lamb, while beef provides a different flavor profile.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine is often less expensive.

Take the cured pinnekjøtt ribs out of the tray and observe their dark color and smell.

Cut down through the middle of each rib using a knife.

Soak the cut ribs in tepid water for 16 to 24 hours, covering the bowl.

Store the soaking ribs on the front porch to keep them cool.

Peel the rutabaga using a potato peeler to remove the wax.

Cut the rutabaga into smaller pieces for boiling.

Cut the carrots into halves to match the size of the rutabaga pieces.

Add the cut rutabaga and carrots into a large pot.

Add about seven baby potatoes to the pot, adjusting for size and texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens