…so, day two of the batch of boiled meat I did yesterday!
Today I’m cooking another traditional Swedish dish using the same base as yesterday, but it’s a completely different experience than the “Pepparrotskött“.
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 I replace sugar with honey for the sweet/sour blend. It does contain some cream so it’s not strict paleo, but absolutely LCHF.
OK, here we go…
Dillkött (“Dill Meat”)
Half of the batch boiled meat from yesterday.
Stock from the boiled meat.
6 small parsnips.
6 small carrots.
A piece of butter (optional).
1/2 cup (1 dl) of water.
4 tbsp Distilled Vinegar, 12%
Vinegar Essence, 12% (not sure about the English translation here…it’s a clear vinegar liquid made from fermented pure alcohol, not from wine as “ordinary” vinegar).
1 tbsp of good quality honey.
4 stalks of dill.
Peel and split carrots and parsnips length wise.
Boil them in water with a bit of butter until done but still a bit firm (i.e. not mushy!)
Drain and put aside.
In a pot, mix the water, vinegar essence, honey and add the 4 stalks of dill and bring to a boil then remove from the heat and let it cool.
Add the cream and bring to a gentle boil.
Then stir in the sweet-n-sour liquid a little bit at a time until it got the sourness you prefer (I maybe used 3/4 of it).
Add the meat, carrots, parsnips and a generous amount of chopped dill and let simmer a bit until the meat is warm.
Hope you enjoy if you try these recipes out (and of you do, please let me know! :))