…so, day two of boiled meat dishes!
Today I’m cooking another traditional Swedish dish using the same base as yesterday, but it’s a completely different experience. While the “Pepparrotskött” has a spicy, peppery punch to it from the horseradish, the “Dillkött” has got a distinct sweet-n-sour taste with lots of dill flavor.
Traditionally it’s served with potatoes but I skip that and eat it as is, and I replace sugar with honey for the sweet/sour blend.
OK, here we go…
Hope you enjoy if you try these recipes out (and of you do, please let me know! :))