Pinnekjøtt Pot-Au-Feu

Pinnekjøtt Pot-au-Feu

Serves 4.

Ingredients

  • 500 g dried salted lamb – soaked in water for 24 hours
  • 2 yellow onions
  • 1 clove garlic
  • 200 g swede
  • 200 g almond potatoes
  • 200 g parsnip
  • 200 g carrots
  • 1 good pinch fresh thyme
  • 33 cl lager beer
  • 200 g lamb sausage
  • 1 tbsp butter
  • Mustard and parsley – for serving
  • Salt and pepper

How to do it

  1. Chop the onions and fry in butter in a large pot.
  2. Add lamb, thyme, beer and enough water to cover the lamb.
  3. Cover with a lid and cook until the meat is soft, about 30 minutes.
  4. Peel and cut the vegetables into large cubes.
  5. Add these to the pot and cook until soft.
  6. Salt and pepper to taste.
  7. Serve with chopped parsley and mustard.

 

This recipe was made as part of the Trysil episode.