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Rutabaga is the major ingredient in the popular Christmas dish lanttulaatikko (rutabaga casserole), one of the three main casseroles served during Finnish Christmas, alongside the potato and carrot casseroles. Uncooked and thinly julienned rutabaga is often served as a side dish salad in school and workplace lunches.
The head is boiled or steamed for about three hours, and served with mashed swede/rutabaga and potatoes. It is also traditionally served with akevitt. [4] In some preparations, the brain is cooked inside the skull and then eaten with a spoon or fried. [5] Originally, smalahove was typically eaten by the poor. [6]
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Like broccoli rabe, broccolini has thin, tender stems and plenty of leafy greens. But it stands apart with a less bitter flavor. Prepare it the same way, or pop it in the oven for a quick side of ...
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Veal is imported. Chicken and turkey are also imported. Most food in supermarkets is imported from other countries. Milk and yoghurt are produced in the Faroes, but cheese is imported. Fruit and vegetables are imported from various countries. Sometimes one can buy Faroese-grown potatoes and rutabaga. Eggs are imported from Denmark and Sweden ...
The head is boiled or steamed for about three hours and served with mashed rutabaga and potatoes. It is also traditionally served with akevitt. [72] Sodd – a traditional Norwegian soup made with cooked mutton and meatballs made with lamb or beef. Potatoes and carrots are included in a clear, fragrant broth. [73]
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