Stuvade makaroner oatly
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VEGANSKA STUVADE MAKARONER
Jisses vad enkel, snabbmats-husman är gott. Tänk att jag själv aldrig gjort stuvade makaroner innan? Tills idag. Och jag åt tills jag nästan sprack.
Så, stuvade makaroner finns det ju tusen recept på redan och den här är inget unikt. Men min hemsida är ju som mitt egna lilla recepthäfte där jag lägger upp maträtter som jag kan skrolla bland när fantasin sviker mig. Så här är mitt recept på stuvade makaroner till framtida Selina som är sugen på snabb husman.
VEGANSKA STUVADE MAKARONER
Makaroner, 5 dl
Matgrädde, 5 dl (t ex Oatly iMat)
Fet mjölk med minst 2,5 % fett, 4 1/2 dl (t ex Oatly Deluxe)
Salt, 1 tsk
Smör, en stor klick (t ex Floras mjölkfria)
Nymalen svartpeppar
Riven muskot
Vegobullar, g (t ex Anammas Vegobullar)
Smör till stekning (t ex Floras mjölkfria)
Svartpeppar
Ketchup
Häll upp matgrädde, mjölk och salt i en kastrull och låt sjuda. Vänd ner makaronerna och sjud tills makaronerna mjuknat efter smak. Jag gillar dem lite al dente. De ska bara få sjuda och inte koka, annars bränns de lätt fast så håll värmen på medel. Håll koll på makaronerna och rör om ofta, men försiktigt så de inte mosas.
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Stuvade Makaroner (Stewed Macaroni) Recipe
Introduction
Stuvade Makaroner, a traditional Danish dish, is a hearty and comforting stew made with macaroni, meat, and vegetables. This recipe is a staple in Danish cuisine, and its rich flavors and textures make it a favorite among locals and visitors alike. In this article, we will guide you through the preparation of this classic dish, sharing its history, key ingredients, and essential steps to create a delicious Stuvade Makaroner.
Quick Facts
- Stuvade Makaroner is a traditional Danish dish that originated in the 19th century.
- The name &#;Stuvade&#; is believed to come from the Danish word &#;stuvad,&#; meaning &#;to stew.&#;
- This recipe is often served as a main course or a side dish, and it&#;s commonly paired with boiled potatoes, vegetables, and a side of pickled cucumbers.
- Stuvade Makaroner is a versatile dish that can be made with various types of meat, such as beef, pork, or lamb.
Ingredients
- g macaroni
- g beef or pork, cut into small pieces
- 2 medium onions, chopped
- 3 cloves of garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large can of diced tomatoes
- 1 cu
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Made one of my favourite comfort foods for dinner tonight: fried falukorv (pork sausage from the city of Falun) with milk-stewed macaronies flavoured with nutmeg. I served it traditionally with a side of ketchup and untraditionally with a sprinkle of chopped fresh chives, which inom think adds a nice-yet-subtle hint of fresh onionness to the generally sweet-salty-fatty dish.
Anyway, here’s how you cook Swedish milk-stewed macaronies or as they are locally known stuvade makaroner.
You need uncooked macaronies and you need milk. inom use milk with 1,5 percent tallrik content.
Nutmeg, krydda, black pepper.
Ketchup and falukorv (substitute with any pork, beef or veggie sausage, or bacon).
1. Slowy heat milk in a cooking pot until it fryst vatten about to boil, eg. hot steam is leaving the milk. For fyra portions, add about 5 deciliters of macaronies to roughly deciliters of milk.
2. Then pretty much stirr until the milk has cooked into the macaronies. Keep the cooking temperature to a gentle simmer. It’s similar to making a risotto actually. Slowly stirr, making sure the milk won’t burn into the bottom of the pot. That happens easy by the way, so no cheating with the stirring.
3. When most mi