Traditional Swedish Husmanskost - Rotmos med Fläsklägg - Root vegetable mash with hamhock.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Place the ham hock in a pot and cover it with enough water to submerge it.

Add 2 onions cut into pieces, 12 black peppercorns, 12 allspice, and 4 bay leaves to the pot with the ham hock.

Bring the pot to a boil and remove any impurities that rise to the surface.

Boil the ham hock for about 2 hours until the meat is tender and easily removed from the bone.

After 2 hours, remove the ham hock from the pot and set it aside.

Strain the broth using a colander to remove the solids from the liquid.

Add parsnips, turnips, and carrots to the strained broth and bring to a boil.

Boil the root vegetables for 30 minutes.

After 30 minutes, add the potatoes to the pot and continue boiling.

After an additional 15 minutes, strain the vegetables again, reserving some of the liquid.

Return the strained vegetables to the pot and add 113 grams (1 stick) of cubed butter.

Mash the vegetables with a potato masher until desired consistency is reached, adding reserved liquid as needed.

Taste the mash and adjust seasoning if necessary.

Add the shredded ham hock back into the mash and mix well.

Prepare mustard cream by whisking 1 deciliter of heavy whipping cream until stiff peaks form, then mix in 1 tablespoon of rough mustard.

Serve the root mash topped with the ham hock and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens