Tuesday, June 26, 2012

Stegt Flæsk Med Persillesov {Denmark}

Meat and potatoes. Meat and potatoes. Meat and potatoes. For a country where no one lives more than 30 miles from the coast, Danes sure do like their meat! My boys are very happy this week. Tonight I made Stegt Flæsk Med Persillesov, roasted pork with parsley sauce.

What I didn't realize was that, though I saw a translation of this dish as "roasted bacon" it's traditionally an unsmoked bacon. Maybe cuts of pork belly. I'm not sure. I had applewood smoked bacon in my fridge, so that's what I used.

Preheat the oven to 400 degrees. Lay the bacon flat in a baking dish. Roast for 20 minutes. Flip. And roast for another 20 minutes. The fat should be rendered and the meat crisp and browned. Let drain on a paper towel to absorb the excess fat.
Boil your potatoes until cooked. And make the parsley sauce. I had in my head a fresh, herb-heavy sauce, more like an Argentinian chimmichurri, but the Danish parsley sauce, persillesov, is essentially a cream sauce with chopped parsley. It was a nice accompaniment to the potatoes and perfect flavor-foil to the salty bacon.

I also served mashed turnips - three roasted turnips and one roasted apple mashed together with a pat of butter and a splash of milk.

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