Husmanskost is based on traditional swedish dishes like this one for example, veganized and ready to be devoured!
New potatoes with soyballs, broccoli and cream-sauce with lingonberries.
This is proper comfort food, tasty but kind of plain without any strong or spicy flavours.
New potatoes is something we swedes love and can’t get enough of this time of year! It’s almost the only kind of potato that we’re likely to get our hands on later in the summer as well. But they are so tasty that we(I) never complain!
- 6 large potatoes or a couple more new small potatoes
- Fresh dill
- 8-10 soyballs (hälsans kök or anammas)
- 3-4 dl Cream of oats
- Salt, whitepepper
- Soy sauce (coloring)
- A spoonful of dairyfree butter
- A spoon of flour
- 3-4 dl frozen broccolis
- Lingonberry jam
- Start with peeling or scrubbing the potatoes and salt the water and put in fresh dill as well and bring to a boil.
- To make the cream sauce you start off by heating a saucepan and putting in some butter, let it melt and then put in a spoon of flour. Stir it so it blends with the butter, this will make the sauce a bit thicker. Pour in the cream and bring to a boil. As soon as it boils you lower the temperature to let it simmer.
- Add salt, whitepepper and soy sauce (be sure to have the soysauce that colors) to the sauce and stir. Add a tablespoon of lingonberry jam to the sauce as well. Taste and add more spices if needed.
- Bring water to a boil and add broccoli until tender.
- Fry your soyballs on medium heat and keep an eye on the potatoes. Let the sauce simmer on low heat until potatoes and soyballs are done.
Serve with steamed broccoli, peas or perhaps a traditional swedish side dish of “pressgurka” which is a form of pickled cucumber. Recipe for how to make pressgurka will be up on a separate post.