Many countries have their version of potato pancakes and so does Sweden where they call it “Raggmunk”. In Sweden, they are typically served with bacon and lingonberry jam, which we both replaced by wild counterparts for which we already posted recipes previously. We replaced potatoes with Jerusalem artichokes, which are less starchy so this recipe requires a bit more flour then usual to achieve the right binding. In our first batch, we didn’t adjust yet and found out that increasing the amount of flour by 10% resulted in the perfect binding.
Category: Lingonberry
Norway is a true berry paradise. In the surrounding of Oslo, where we went for vacation, we found four types of berries: bilberries (Vaccinium myrtillus), wild raspberries (Rubus idaeus), wild strawberries (Fragaria vesca), and lingonberries (Vaccinium vitis-idaea). This last type is used for the classical Scandinavian lingonberry jam. Lingonberry jam is commonly used in Norwegian, Swedish, and Finnish cuisine. It can be served as condiment for meat or fish based dishes as well as in deserts. Lingonberry jam is easy to make. Pasteurized in a glass jar it can be stored for longer. Four Norwegian barriers: bilberries (Vaccinium myrtillus), wild