Heh, I see my autocorrect gave it a calital S. But since you askes, I believe the american word is rutabaga. https://en.wikipedia.org/wiki/Rutabaga?
Also jokingly called the “Nordic orange” because of its high content of vitamin C.
I forgot to mention that we so add a carrot and milk to make it more orange puree
Hmmm. I will extend it to anything Norwegian. “Pinnekjøtt” usually a Christmas dish.
Cured (salted and/or smoked) sheep ribs. (Often lamb)
The ribs are then separated to individual ribs.
You water it for 16 hours, changing the water once. Or they will be too salty. Then you steam them until the meat releases from the bones (3ish hours)
Serves with mashed swedes, sausage, and potatoes, using the water as a sort of gravy (it’s full of fat)
Moose heart (or reindeer heart) is delicious and often cooked on an open fire after the “moose fall” in Norway
I will now cut back on all social media. Lemmy included as I get a depression from what’s happening in the US. What is painfully obvious is that we Europeans must stop fucking around and federate so that we have a fucking chance wedged in between despots and idiots.
Tbh I think Fårikål is a bit bland. At least if you don’t give it a day. Don’t know why it is, but the dish is often better the next day. And I think some people use to lean cuts. Fårikål needs fat as it is often slow cooked for several hours. That just makes for chewy blandness if you use lambchops or other “better” cuts. Personally I make it “French” by making a red wine version.