March 19, 2019

"Burning Love" - mashed root fruit with topping of bacon

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
Bacon topping:

  • 300 g bacon in small squares
  • 2 onions - finely chopped
  • 2 carrot - finely chopped
Other topping:

  • Pickled red beets
  • Parsley

  1. Wash and peel the various root fruits. Cut the root fruit into medium squares to obtain equal boiling time.
  2. Place the root fruit pieces in a medium-large cooking pot. Fill in water, so all the root fruit pieces are covered with water.
  3. Boil the root fruit pieces in the cooking pot covered with the lid for approx. 20 minutes.
  4. While the root fruit are boiling fry the bacon pieces on a hot frying pan.
  5. 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.
  6. Afterwards add in the chopped carrots.
  7. Keep the bacon topping warm on the frying pan, until serving the dish.
  8. When the root fruit pieces are soft, empty the cooking pot for water. 
  9. Mash the root fruit pieces into a rough puree.
  10. Add the dairy cream into the root fruit puree. Stir well. 
  11. Add in the butter, and let it melt.
  12. Season the mashed root fruit with salt and pepper.
  13. Serve the mashed root fruit with bacon topping, pickled red beets and decorate with chopped parsley.

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