Rotmos med Fläsk
Root Vegetable Mash with Pork
A hearty and comforting Swedish winter classic, featuring tender, slow-cooked salted pork belly served atop a rustic mash of root vegetables. Perfect for a cold day.
🧂 Ingredients
- 800g Salted pork belly(Look for a piece with a good balance of meat and fat. If using un-cured pork belly, you will need to salt it generously before cooking.)
- 500g Rutabaga (swede)(Also known as swede. Ensure it's firm and heavy for its size.)
- 300g Carrots(Any variety will work, but sweet varieties are preferred.)
- 400g Potatoes(Waxy potatoes like Yukon Gold or red potatoes hold their shape better when mashed.)
- 50g Butter(Unsalted butter is recommended to control the saltiness.)
- 1 tsp White pepper(Freshly ground white pepper is ideal for its subtle heat and aroma.)
- To taste Salt(For the vegetable boiling water. Adjust based on the saltiness of the pork.)
👨🍳 Instructions
- 1
Rinse the salted pork belly under cold running water to remove any excess salt. Place the pork belly in a large pot and cover with cold water. Bring the water to a rolling boil over high heat, then immediately reduce the heat to low. Skim off any foam or impurities that rise to the surface. Cover the pot and let the pork belly simmer gently at a low temperature, around 85°C (185°F), for 1 to 1.5 hours, or until the pork is fork-tender. The exact time will depend on the thickness of the pork belly.
⏱️ 1 hour 30 minutes - 2
While the pork is simmering, prepare the root vegetables. Peel the rutabaga, carrots, and potatoes. Cut them into uniform, roughly 3cm (1.2 inch) cubes. This ensures they cook evenly.
⏱️ 15 minutes - 3
Once the pork has about 30 minutes of cooking time remaining, bring a separate large pot of generously salted water to a boil. Add the cubed rutabaga, carrots, and potatoes to the boiling water. Cook for 25-30 minutes, or until all the vegetables are completely tender when pierced with a fork. They should be very soft and easily mashable.
⏱️ 30 minutes - 4
Drain the cooked vegetables thoroughly in a colander. Return the hot vegetables to the empty pot. Add the butter and mash them while they are still hot, using a potato masher or a ricer for a smoother texture. Season generously with white pepper. Taste and add salt if needed, keeping in mind the saltiness of the pork and the broth.
⏱️ 10 minutes - 5
Once the pork belly is tender, carefully remove it from the cooking liquid. Let it rest for a few minutes, then slice it into serving portions. Ladle the hot root vegetable mash onto plates. Top with slices of the cooked pork belly. Serve immediately with a side of the reserved cooking broth for drizzling and a dollop of strong mustard (like Dijon or a Swedish mustard) on the side.
⏱️ 5 minutes
💡 Pro Tips
- ✓This dish is traditionally enjoyed in November, marking the start of the darker, colder months.
- ✓The flavorful broth reserved from cooking the pork is excellent for making soups or stews.
- ✓Rutabaga is crucial for the authentic flavor of rotmos; its slightly sweet and earthy notes are key.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add parsnips or turnips along with or instead of some of the other root vegetables for a different flavor profile.
- For a richer mash, incorporate a splash of cream or milk.
- Crisp up the pork belly slices in a hot pan after boiling for added texture.