See that thumb in the left-hand corner? Isn't it the sexiest thumb you've ever seen? Huh? Oh this is a cooking blog? Not a look-how-gorgeous-TheHusband-is blog? My bad. But come on - you have to admit, that's a good-looking thumb!
Anyway, back to the food: this is another Swedish recipe I tried out. It's essentially a potato bake with the inclusion of anchovies. Both of us were initially a bit skeptical about the fishy component, but you know what, it blends beautifully in with the potatoes without even a hint of fishyness in the finished product. It's just a great creamy bake. And I like the textural diversion that the matchstick potatoes provides. I can see why Jansson was tempted!
I'm submitting this to the Regional Recipe Round-up for October, hosted by Eats Well With Others and originally created by Blazing Hot Wok.
Adapted from Gretchen CooksServes 8 as a side-dish
3 tbsp butter2 large onions, thinly sliced5 large potatoes, peeled and cut into matchsticks10 anchovy fillets3/4 cup low-fat evaporated milk
1. Preheat oven to 180C.2. Saute onions in 1 tbsp butter until glazed and see-through.3. Arrange half the potatoes in a greased casserole dish and tear anchovies onto the potato layer, distributing evenly. Top with the sauteed onions and pour over 1/2 cup of evaporated milk. Dot with the remainder of the butter (2 tbsp).4. Bake for 30 minutes. Top with another 1/4 cup of evaporated milk and bake a further 15 minutes until browned on top.
Note: Keep cut potatoes covered with water to prevent discolouring. Dry off before using.
Nutritional info (per serving): Calories 267.1, Total fat 6.0 g, Saturated fat 3.1 g, Polyunsaturated fat 0.4 g, Monounsaturated fat 1.3 g, Cholesterol 16.4 mg, Sodium 257.2 mg, Potassium 1,058.3 mg, Total carbohydrate 46.1 g, Dietary fiber 6.0 g, Sugars 4.3 g, Protein 8.4 g
Good source of: Vitamin C 79.7 %, Vitamin B6 36.7 %, Manganese 20.5 %