I thought it was about time for another traditional Swedish dish…
…so this week I bring you: Pyttipanna!

The meaning of the name “Pyttipanna” is not certain. “I panna” means “in a pan”…but then some say “pytt” is from the word “pytte” which means something like “tiny” or “tiny things”, while others say it’s from the word “putta” which means “to push”.
Either way, in English I would call it “Put-in-a-pan” :)
Pyttipanna is traditionally made from a base of diced potatoes, roughly cut onions, and small pieces of beef that are all fried together in a pan and served with pickled beets and a fried egg or a raw egg yolk.
It’s also often made from using the weeks left overs, which I think is a great way to not only make sure no food goes to waste, but also to turn it into a completely new dish!

For this recipe I won’t bore you with my old leftovers though, and I’m also making it paleo friendly by excluding potato.
Here we go:

(Serves 4-6)

• 1/2 Rutabaga.
• 3 large Parsnips.
• 2 Sweet Potatoes.
• 3 Onions.
• 1 oz (180 g) diced Bacon.
• 2 Pork Tenderloins.
• 1/3 cup (0.75 dl) chopped Parsley.
• Salt and Pepper, to taste.
• Extra Virgin Olive Oil.

How To:
Place a deep oven tray in the oven and pre-heat to 390F (200C) with the broiler turned on.

Peel and dice the rutabaga, parsnips, sweet potatoes and onions in equally sized cubes and put them in a large bowl.

Drizzle a little bit of olive oil over the diced root vegetables and season with salt and crushed black pepper, then stir so it gets mixed well.

Pour the diced root vegetables on to the hot deep oven tray, and spread it out in an even layer.

Place the tray on the top level under the broiler and cook until the pieces are softened.
(Note: the rutabaga is the hardest of them, so that’s your indicator on when they’re done…)
You need to keep an eye on it so they won’t burn under the broiler. Open the oven door about every 10 minutes to let steam out and at the same time stir the pieces around and you should be safe from burning them.
It should take about 20-30 minutes for them to get done.

Meanwhile heat up a frying pan while trimming the pork tenderloins, and dice them into cubes about the same size as the root vegetables.

Put the diced bacon in the pan and fry for a few minutes, then add the diced pork. Season with crushed black pepper and fry until done and nicely colored.

Take the pan with the root vegetables out of the oven, add the pork and bacon, sprinkle the chopped parsley over it and stir one last time to make sure everything is evenly mixed.


Note: if you’re making a smaller batch you could of course cook it all in the frying pan.

I served this with fried eggs (fried on one side only because it’s just awesome to pop the yolk and let it mix with the pyttipanna!) and sliced beets that I had laying covered in a 50/50 mix of white balsamic vinegar and water over the day.
Sooooo good!



Hope I managed to inspire you with some Swedishness today, and that you’ll enjoy it if you try it out!
Have a great week!


9 thoughts on “Pyttipanna

  1. O.K…..Your blog is simply superlative!….I LOVE the photography…the formatting …and especially the brilliant recipes…Pytiipanna!!!…My Swedish husband will be absolutely thrilled to see this appear on our table (as will my children’s “Farmör”..when I tell her about it!..I was reluctant to make it before as I am Paleo…and reluctant about potato-fare…but this is a gorgeous riff ..which is positively stimulating me to make it!…I just may sub out the rutabaga or parsnips for a lower carb root vegetable…such as celery root and use a dense, intensely flavored squash (such as Butternut or Potimarron) instead of the sweet potato..The egg and the white balsamic-bathed beets look phenomenal…Exquisite photos!!…Thank you .,Tak!!

  2. Pingback: CFSR WOD 11.27.2012 «

    • Hi Sherri!

      Glad you liked it, I think it’s a great dish too! :)

      Regarding the beets…for this post they were raw and thinly sliced before put in the water/balsamic vinegar mixture. That gave them a “crunchier” texture than traditionally pickled beets, but also the distinct earthy flavor was much stronger.

      I will try pre-boiling them too, just haven’t gotten around to it yet :)
      But when I do, I will probably just boil a few un-peeled beets like you would boil potatoes. (Guessing it might take about 30-60 minutes depending on size. Just poke them with a fork or something sharp and you’ll know when they’re done.)
      I would then let them cool down before slicing them in a bit thicker slices than when raw, and use the water that I boiled them in to mix with the balsamic vineagar (as I expect some nutrients being extracted while boiling).
      (Traditionally they’re pickled in a mix of water, distilled vinegar and a lot of sugar…I use just water and balsamic vinegar instead as balsamic vinegar allready got a pleasant sweetness to it I think).

      I’m counting on that pre-boiling will give a softer texture, and a somewhat less distinct earthy flavor…then it all comes down to preference what you’ll like the best :)

      Thanks for stopping by and asking the question! :)

      Take care!

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