It was our 17th wedding anniversary yesterday, and we chose to celebrate quietly at home, with a nice home-cooked meal.
This is the sort of cooking I absolutely adore.
It feels as though you’re restoring a direct link between the present day and that almost mystical point in our ancient past, when our species first harnessed fire.
Strip away the modern magic, and you’re back to square one, the bare essentials so to speak, letting the elemental forces of heat and time transform the crude and near inedible into the utterly delicious and ethereal.
Crafty use of leftovers? Check!
Discovery of a new vegetable assortment in the freezer section of local supermarket? Check!
Steak? SPROUTS?!! Checkety, check, check, check!!!1!
Rotmos, (pronounced “root-moose”) is traditionally a Swedish root vegetable purée made using swede (rutabaga), carrot, and potato.
It works best as an accompaniment to pork knuckle / ham hock dishes – hard core cooks will cook the vegetables in the same water that was used to boil the meat.
It also goes supremely well with more or less any other pork dish you care to mention, especially sausages, as well as most other meat dishes, particularly roasts, or grilled or fried meats.