Best Scandinavian Vegetable Stew Recipes

Scandinavian Vegetable Stew image

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 11

8 to 10 small red potatoes, cut into fourths (3 cups)
2 cups fresh or frozen baby-cut carrots
3 tablespoons margarine or butter
3 medium green onions, sliced (1/3 cup)
3 tablespoons all-purpose flour
2 cups milk
1/2 cup frozen green peas
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh or 1/2 teaspoon dried dill weed
1 hard-cooked egg, chopped

Steps:

Mix potatoes and carrots in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to medium. Cover and cook 8 to 10 minutes or until tender; drain in colander. Wipe out saucepan with paper towel.
Melt margarine in same saucepan over medium heat. Cook onions in margarine 2 minutes, stirring occasionally. Stir in flour. Gradually add milk, stirring constantly, until mixture thickens and boils.
Stir in potatoes and carrots, peas, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until peas are tender.
Stir in dill weed. Cook 2 minutes, stirring constantly. Top each serving with chopped egg and, if desired, additional dill weed.

Nutrition Facts : ServingSize 1 Serving

Labskovs image

Provided by Trine Hahnemann

Categories Main

Number Of Ingredients 13

1 kg / 2 lb 3oz chuck steak
50 g / 3 Tbsp butter
1.2 litres / 5 cups water
250 g / 9oz onions (chopped)
6 bay leaves
6 thyme sprigs
4 cloves
1 Tbsp peppercorns (lightly crushed)
1 Tbsp coarse sea salt
2.5 kg / 5½ lb floury potatoes
6 Tbsp chopped chives
Pickled beetroot
Slices of rye bread

Steps:

Cut the steak into 2-cm / ¾-in cubes. Heat 1 Tbsp of the butter in a large saucepan, add the steak and brown lightly, then add the water and bring gradually to a boil, skimming off any froth from the surface.
Add the onions, bay leaves, thyme sprigs, cloves, peppercorns, and salt and let it simmer for 1 hour.
While it is simmering, peel the potatoes and cut into 2-cm / ¾-in cubes. Add to the meat and let it simmer for another hour, or until the meat is very tender and falls apart easily.
Drain off any excess water then stir in the remaining 2 Tbsp butter. Use a balloon whisk to mix the potatoes and meat together into a mash, with the stew remaining lumpy.
Serve sprinkled with chopped chives, with the pickled beetroot and slices of rye bread alongside it.