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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the knuckle. | 2. (If using salted, soak in cold water for 12 hours). | 3. Cover with water in a pot, add the bouquet, pepper and salt. | 4. Bring to a boil and let simmer for 2-3 hours, or until done. | 5. One hour before serving, peel and cut the roots into chunks. | 6. Take some of the broth and boil the swedes for 30 minutes. | 7. Then add the potatoes and the carrot and some more broth if necessary. | 8. Boil until soft (abt. 20 minutes). | 9. Now there should not be much liquid left. | 10. Mash the roots, add salt and pepper to taste, and eventually stir in the butter. | 11. Serve with the knuckle and mustard. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork knuckle	1			0.89	0.0	0.198	0.005
bouquet garni				0.89	0.0	0.198	0.005
white peppercorn	1/2	teaspoon		0.89	0.0	0.198	0.005
salt	1 -2	tablespoon	unsalted	-	-	-	-
swede	1			0.89	0.0	0.198	0.005
potato	1			-	-	-	-
carrot	1			20.5	4.79	0.465	0.12
salt				-	-	-	-
pepper				-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
mustard				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.