Rotmos
I just ate it today again today for lunch at a cute little cafe (from the 1700's!) Långängens Gård and thought it would be good to share. I was adventurous and ordered grissidan - literally, the side of a pig. I didn't think it was too big a deal considering I've eaten plenty of pork. But as I was digging into my third bite I noticed that the outer layer seemed a little hairy. Closer inspection. Yes. Hairy. I ate a hairy, fuzzy, pig. I sort of lost my appetite for it and really dug into that rotmos.
So, here's all it is - you just do like you do for mashed potatoes, but add in other root vegetables with the potatoes - carrots, parsnips, turnips, sweet potatoes, swedes (rutabega)...whatever. Experiment. Make sure they are all boiled till soft, add some butter/olive oil, salt, and pepper, and mash em. Yum! I think adding a sweet potato gives especially good flavor - and I NEVER like those before (never cared for that marshmellowy yam dish at thanksgiving, and I think that was my only previous run-in with sweet potatoes).
Since moving here, I've also really come to like sparkling water and beets.







