Deconstructing danish delights: A taste of authentic dishes
Scandinavian cuisine is renowned for its simple and high-quality dishes. On the Danish table, meats or fish appear, selected with particular care. Some are prepared for several hours so that every bite melts in the mouth. The Danes serve cabbage and potatoes with roasted meats, but prepared slightly differently. They are sweet, but not sweet potatoes.
In Denmark, roast pork called flæskesteg is popular. It is a piece of loin with skin, which, when baked in the oven, becomes pleasantly crispy and gives the meat a unique taste. For dinner, caramelized potatoes are served, which evoke mixed feelings among foreigners. This side dish harks back to the once-popular roasted chestnuts prepared for special occasions.
The best dishes of Danish cuisine
Among the dishes that are the pride of Danish cuisine is the smørrebrød. It is a type of open sandwich, eaten with a knife and fork. Smørrebrød can be prepared with various toppings, such as herring, eggs, cold cuts, or fresh vegetables. The base is a slice of whole grain rye bread.
Another popular dish is Danish meatballs, made from a mix of pork and beef, with the addition of herbs and spices. The meatballs can be served both warm and cold, making an excellent complement to roasted meats.
An essential element of a Danish dinner is broth called hønsekødssuppe. This broth is based on poultry and seasonal vegetables, aligning with the Danish tradition of cooking with products from one's own farm.
Recipe for Danish caramelized potatoes
Small potatoes of equal size are best for coating in caramel. If you have access to young potatoes, they are perfect.
Ingredients:
- 2 pounds of potatoes
- 2 tablespoons butter
- half a cup of sugar
Instructions:
- Boil the potatoes in their jackets in salted water. After cooking, peel them.
- In a dry, cold pan, spread the sugar evenly to cover the entire surface. Heat the stove to medium and let the sugar fully dissolve. Do not stir during heating.
- Once the sugar is dissolved, add the butter and stir.
- Then, transfer the cooked and peeled potatoes to the pan. Coat them in the caramel and serve with the roast.
