Swedish bites

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel onions and cut them into fine rings. Wash the dill, shake dry and pluck the dill flags from the stems. Pick up the dill stalks and cut the dill flags finely. Bring vinegar, 150 ml water, dill stems, onions and bay leaves to the boil. Simmer for about 1 minute, remove from heat and pour into a bowl. Remove dill stems from the brew. Add honey and dissolve in the stock. Stir in cut dill and let the stock cool down

2. 2

   If necessary, rinse the maties in cold water, dab dry and cut into strips of about 2 cm width. Add the maties to the stock and fold in. Cover and leave to cool for at least 12 hours and allow to infuse

3. 3

   Wash the potatoes. Cook in boiling water for about 20 minutes, drain, quench and remove the skin. Melt butter in a pot. Drain the maties on a sieve and arrange on plates with the jacket potatoes. Pour liquid butter over the potatoes as desired

4. 4

   waiting time approx. 13 hours

Nutrition Facts

KCAL
580 kcal

CARBS
40 g

FATS
36 g

PROTEINS
22 g