A classic Danish main course is Burning Love (Brændende kærlighed), which is mashed potatoes served with a topping of fried bacon and chopped onions. I recently noticed a recipe in the weekly magazine "Søndag", where the mashed potatoes was mashed root fruits. So for one of the regular Sunday dinners with my mother I served this dish.
You can replace the dairy cream with normal full-fat or skimmed milk together with 50 g butter instead of. I would normally used milk, but I had to dairy cream as left-over in the refrigerator.
"Burning Love" - mashed root fruit with topping of bacon: - 4 servings
Mashed root fruits:
- 1000-1100 g root fruits - I used a a mixture of 400 g celeriac + 300 g parsnips + 300 g potatoes
- 200 g dairy cream - 9% fat
- 20-25 g butter
- salt & pepper for seasoning
- 300 g bacon in small squares
- 2 onions - finely chopped
- 2 carrot - finely chopped
- Pickled red beets
- Wash and peel the various root fruits. Cut the root fruit into medium squares to obtain equal boiling time.
- Place the root fruit pieces in a medium-large cooking pot. Fill in water, so all the root fruit pieces are covered with water.
- Boil the root fruit pieces in the cooking pot covered with the lid for approx. 20 minutes.
- While the root fruit are boiling fry the bacon pieces on a hot frying pan.
- When the bacon pieces are crispy and brown in colour, when add in the chopped onion. Let the onion until, they are clear in colour.
- Afterwards add in the chopped carrots.
- Keep the bacon topping warm on the frying pan, until serving the dish.
- When the root fruit pieces are soft, empty the cooking pot for water.
- Mash the root fruit pieces into a rough puree.
- Add the dairy cream into the root fruit puree. Stir well.
- Add in the butter, and let it melt.
- Season the mashed root fruit with salt and pepper.
- Serve the mashed root fruit with bacon topping, pickled red beets and decorate with chopped parsley.