Best 2 Swedish Green Potatoes Recipes

Swedish green potatoes, a delectable dish with a vibrant history and delightful flavor, have captivated taste buds for generations. Originating in the heart of Sweden, this culinary treasure has spread far and wide, leaving a trail of satisfied palates in its wake. Whether served as a comforting side dish or enjoyed as a hearty main course, Swedish green potatoes offer a unique and satisfying experience that is sure to leave you craving more. With its tender texture, vibrant green hue, and savory taste, this dish is a true testament to the culinary prowess of Swedish cuisine. Prepare to embark on a culinary journey as we explore the best recipes for creating this Swedish delight.

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JANSSON'S TEMPTATION (SWEDISH POTATO AND ANCHOVY CASSEROLE)

Jansson's Temptation (Swedish Potato and Anchovy Casserole) image

I found this on another website researching Swedish recipes. I love to make it and not tell people it has anchovies in it until after they rave about how good it is. The anchovies melt into it to make a sauce. It has such a yummy flavor! Here is a quote from the recipe: "Jansson's Temptation is a classic Swedish dish traditionally served before guests leave to ensure that during their cold journey home they have something warm inside them."

Provided by Engrossed

Categories Potato

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

2 -3 large onions, sliced
3 tablespoons unsalted butter
6 russet baking potatoes, peeled and sliced thin lengthwise
1 (2 ounce) can anchovy fillets, drained, reserving the oil and chopped
1 1/2 cups heavy cream
salt and pepper

Steps:

In a large skillet cook the onions in 2 tbsp of the butter over moderate heat, stirring occasionally, until they are golden.
Preheat oven to 400.
In a buttered 2 1/2- 3 quart shallow baking dish (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last third of potatoes.
Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp.) and dot them with the remaining 1 tbsp of butter cut into bits.
Bake the casserole on the middle rack for 10 minutes.
Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.
Pour the remaining cream over the casserole, reduce heat to 300, and bake for 30 minutes more or until the potatoes are tender.
Great served with anything that goes well with a potato side dish.

Nutrition Facts : Calories 276.6, Fat 17.4, SaturatedFat 10.6, Cholesterol 62.9, Sodium 230.6, Carbohydrate 26.4, Fiber 3.2, Sugar 2.3, Protein 5.3

SWEDISH POTATO DUMPLING SOUP

Swedish Potato Dumpling Soup image

Family and friends gather around our table throughout the year to enjoy good company and great food. As part of our traditional Christmas Eve meal, I serve this hearty soup.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 12 servings (3 quarts).

Number Of Ingredients 19

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
6-1/2 cups water
2 teaspoons salt, optional
2 celery ribs, quartered
1 medium carrot, quartered
1 small onion, peeled
4 whole peppercorns
2 whole cloves
2 whole allspice
2 chicken bouillon cubes
1 package (9 ounces) frozen cut green beans
1 package (12 ounces) frozen noodles
DUMPLINGS:
2 medium potatoes, cooked and mashed (without added milk or butter)
1 egg, beaten or egg substitute equivalent
2 tablespoons half-and-half cream
1 teaspoon sugar
1/4 teaspoon salt, optional
1/2 cup all-purpose flour

Steps:

In a 5-qt. soup kettle, combine the first 10 ingredients. Cover and slowly bring to a boil. Reduce heat; simmer for 3 hours. Remove chicken; set aside until cool enough to handle., Strain broth, discarding vegetables and seasonings. Add enough water to make 8 cups; return to kettle. Remove chicken from bones; discard bones and skin. Cut chicken into chunks; add to kettle along with beans and noodles. Bring to a boil; cook for 20 minutes., For dumplings, combine the potatoes, egg, cream, sugar and salt if desired in a medium bowl. Gradually add flour to make a stiff dough (it should form a peak when spoon is lifted). Drop by teaspoons into boiling soup. Cover and simmer for 3 minutes.

Nutrition Facts : Calories 192 calories, Fat 6g fat (0 saturated fat), Cholesterol 52mg cholesterol, Sodium 62mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

Tips:

Choose the right potatoes: For this recipe, it's best to use small, waxy potatoes such as Yukon Gold or Red Bliss. These potatoes hold their shape well when cooked and won't become too mushy.
Don't overcook the potatoes: The potatoes should be cooked until they are just tender, but not too soft. Overcooked potatoes will become mushy and lose their flavor.
Use fresh herbs: Fresh herbs add a lot of flavor to this dish. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount by half.
Serve immediately: Swedish Green Potatoes are best served immediately after they are cooked. The potatoes will start to lose their color and flavor if they sit for too long.

Conclusion:

Swedish Green Potatoes are a delicious and easy-to-make side dish that can be enjoyed with a variety of main courses. The combination of potatoes, herbs, and butter creates a flavorful and satisfying dish that is sure to please everyone at the table.

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