Skåne
"Brännesnuda"
Peel and slice the vegetables into small pieces.
Boil shoulder with spices and root vegetables, and skim off.
Chop the cabbage, parsley and leeks and add this.
Slice up the bow and serve with broth containing all the vegetables. Add the grated horseradish before serving. The horseradish gives the dish the name "brännesnuda" since it gives a burning feeling in your nose - "snuda " in Scania. Enjoy!
Boil shoulder with spices and root vegetables, and skim off.
Chop the cabbage, parsley and leeks and add this.
Slice up the bow and serve with broth containing all the vegetables. Add the grated horseradish before serving. The horseradish gives the dish the name "brännesnuda" since it gives a burning feeling in your nose - "snuda " in Scania. Enjoy!
Ingredients:
1.5 to 2 kg rhymed bow
1-2pcs laurel
2-3pcs allspice
1-2pcs white peppercorns
1/4 head of cabbage
2 carrots
1 st parsnips
½ celeriac
2-3 potatoes
1 leek
1 bunch of parsley
1, 5 l of water
horseradish
1.5 to 2 kg rhymed bow
1-2pcs laurel
2-3pcs allspice
1-2pcs white peppercorns
1/4 head of cabbage
2 carrots
1 st parsnips
½ celeriac
2-3 potatoes
1 leek
1 bunch of parsley
1, 5 l of water
horseradish
The recipe is from:
Restaurang Skånska Skafferiet
Godtemplaregatan 13A
281 31 HÄSSLEHOLM
Sweden
info[at]skanska-skafferiet.se
www.skanska-skafferiet.se
