Every fall it is a must to eat swede in our family. I cooked it for my family in the traditional way and decided to participate the Retro Recipe Challenge with this German retro-recipe. The conditions for this event are to cook up a recipe associated with fall, that has been published between 1920 and 1980.
I used a cookbook I got from my grandmother, when I went to university. The cookbook is published in 1976 and has a „fabric“ binding. The pages have comments in old handwriting and some grease spots on them.
I chose the recipe „Rövenmus“, a Lower German expression for
Swede mash (with salami-style sausage)
That’s the way my grandma served the dish.
-========= REZKONV-Recipe – RezkonvSuite v1.3
2 1/2 kg Swede
1 kg Potatoes
500 ml Milk
50 grams Butter
300 grams Streaky bacon, cut into cubes
250 grams Onions
Nutmeg to taste
Pepper to taste
============================ SOURCE ============================
|*||Das Kochbuch aus Schleswig-Holstein (Landschaftsküche)*
— Edited *RK* 11/13/2006 by
— Ulrike Westphal
Wash and peel swedes and cut into chunks. Add 1 litre of water and
bring to a boil and simmer until tender for about 1 hour. Peel
potatoes, cut into chunks and cook until tender for about 20 minutes.
Mix both vegetables together. Pour off the water, add milk and salt
Once you have mashed the potatoes and swede to your preferred
texture, add a little freshly grated nutmeg and black pepper to
taste and mix in gently.
Fry the bacon cubes softly until the fat runs. Add the chopped
onions and fry until the onions are translucent. Pour the bacon and
onion mix over the mash. Serve with the cooked salami-style sausage.
Note Ulrike: My grandma formed a crater-shaped pit into the mash and
poured the bacon and onion mixture into the pit.
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