The classic Swedish “Janssons Frestelse” is made with anchovy or herring. This vegetarian recipe has the same flavours from the traditional anchovy spices. Serve with some colourful carrots on top.
Components
Janssons potato gratin
Pickled carrots
Ingredients 4 servings
1000 g (35.27 oz) potatoes
400 ml (13.53 fl oz) heavy cream
400 ml (13.53 fl oz) milk
30 g (1.06 oz) wheat flour
200 g (7.05 oz) onions
1 g (0.04 oz) allspice
4 bay leaves
0,5 g (0.18 oz) cloves
1 g (0.04 oz) black peppercorns
Salt to taste
Pickled carrots
Juice of 1 lemon
50 ml (1.69 fl oz) water
50 g (1.76 oz) sugar
4 carrots
Instructions
Janssons potato gratin
Preheat the oven to 175° C (347 degrees Fahrenheit)
Pour the heavy cream, milk, flour and all the spices in a pot and bring to a boil. Salt to taste. Let the spices infuse the sauce for 10 minutes while preparing the potatoes and onions.
Peel and cut the potatoes and onions into julienne strips. Put them in the baking dishes.
Sieve the sauce over the potatoes and onions.
Bake the potato gratin in the oven for 25 minutes or until it is golden brown and soft all the way through.
Pickled carrots
Rinse and peel the carrots. Cut them into 1 mm strips lengthwise on a mandoline.
Bring the lemon juice, water and sugar to a boil and add the carrots. Turn off the heat and set the pot aside.
Assembly
Arrange the carrots on top of the potato gratins.