One of the obvious food trends we see more of here in Norway presently is the idea of going back to the traditional ways regarding both dishes, techniques and ingredients. But often with a modern twist. This recipe composed by popular radio and TV cook and well known food blogger Lise Finckenhagen is a great example of this.
500 g pork, lightly salted [1,1 pound]
2.5 dl dark beer, stout [0,45 pint]
3 dl apple juice [0,5 pint]
2.5 tablespoons butter
2.5 tablespoons all-purpose flour
5 dl skimmed milk [0,9 pint]
1 tablespoon mustard, strong
20 carrots, about 200 g [7 oz.]
200 g parsnips [7 oz.]
200 g Brussels sprouts [7 oz.]
200 g barley, about 2 dl [7 oz.]
1 tablespoons chopped parsley, for garnish
This is how
Rinse the knuckle well in cold water. Put it into a pan that just holds the knuckles. Pour in beer and apple juice. Add water till it just covers the knuckles. Bring to a boil, and let your knuckle heat up (the water should not boil but stay at around 85o C / 185o F ) under a lid for about 3 hours.
The mustard stewed vegetables can be replaced with mashed turnips or "barley risotto" and fried apples, if desired. Remember to leave the barley to soak over night. Knuckles can also be served with Norwegian sour cabbage or German "sauerkraut". Whatever you choose a good, strong mustard is a "must".