T here are various reasons why I like the cuisine of Scandinavia and one of them is for its simplicity. They combine their typical vegetables in a variety of ways. Mushrooms are very popular in Sweden, Denmark, and even Norway - the heartlands of the Nordic countries. Mushrooms and potatoes are, basically, it. Of course, then there is also my beloved beet with the runner up rutabaga. Yes, I like rutabaga. I eat it baked like fries or sweetened like maple carrots. It’s a very under-used vegetable that can stand up to long preservation in the refrigerator and stand up to enduring cooking temperatures without losing its taste or texture. I feel bad that not many people use it to their advantage.
Pytt I Panna translates from Swedish as “put in pan” indicating that it’s a hodge-podge dish. It traditionally consists of potatoes, onions, and some meat served with pickles, beets, and a fried egg. There isn’t a recipe of Pytt I Panna that is required to be followed word-for-word and due to that many variations arise. You can add shredded meats or other vegetables if you so desire, top it with an egg or not. The choice is yours. I know it makes just one outstanding and enjoyable lunch. I pre-roasted my beets and microwave my potato to cut the pan cooking time. That way, it was swiftly put into the pan, cooked, and served. You could used canned beets too of course but, uhm...why?
Herbed Pytt I Panna (Swedish Hash)
1 cup diced cooked beets
1 potato, diced & partially cooked
½ small onion, coarsely chopped
½ cup chopped mushrooms
Salt
Pepper
Parsley
Chives
Basil
Caraway seeds (optional but a little goes a lovely long way)
In a medium sized pan sprayed with nonstick, add the onions and sauté until brown. Add the potatoes with a little bit of water and cook until tender. Next, add the cooked beats and mushrooms, sautéing until the mushrooms begin to shrink and secrete their liquids. Once the liquids begin to evaporate, stir in the fresh herbs, caraway seeds, salt, pepper, and you’re done.
I chose to serve it with my homemade pickles and mustard.
Wah, so good. There's just something about them beets.
Pytt I Panna translates from Swedish as “put in pan” indicating that it’s a hodge-podge dish. It traditionally consists of potatoes, onions, and some meat served with pickles, beets, and a fried egg. There isn’t a recipe of Pytt I Panna that is required to be followed word-for-word and due to that many variations arise. You can add shredded meats or other vegetables if you so desire, top it with an egg or not. The choice is yours. I know it makes just one outstanding and enjoyable lunch. I pre-roasted my beets and microwave my potato to cut the pan cooking time. That way, it was swiftly put into the pan, cooked, and served. You could used canned beets too of course but, uhm...why?
Herbed Pytt I Panna (Swedish Hash)
1 cup diced cooked beets
1 potato, diced & partially cooked
½ small onion, coarsely chopped
½ cup chopped mushrooms
Salt
Pepper
Parsley
Chives
Basil
Caraway seeds (optional but a little goes a lovely long way)
In a medium sized pan sprayed with nonstick, add the onions and sauté until brown. Add the potatoes with a little bit of water and cook until tender. Next, add the cooked beats and mushrooms, sautéing until the mushrooms begin to shrink and secrete their liquids. Once the liquids begin to evaporate, stir in the fresh herbs, caraway seeds, salt, pepper, and you’re done.
I chose to serve it with my homemade pickles and mustard.
Wah, so good. There's just something about them beets.