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Pinnekjøtt (Vestland — Bergen)

Name: Pinnekjøtt (Vestland — Bergen)
Total time: 36h
Yield: 6 servings
Cuisine: Norway
Ingredients: Salted dried lamb ribs; Birch twigs (pinner); Rutabaga (kålrabi); Butter, cream; Potatoes; Mustard

Bergen Christmas Eve tradition of salt-cured, dried and steamed lamb ribs over birch twigs, with kålrabistappe.

36h 6 servings Medium

Ingredients

• Salted dried lamb ribs
• Birch twigs (pinner)
• Rutabaga (kålrabi)
• Butter, cream
• Potatoes
• Mustard

Method

Step 1 of 425%

Soak ribs 30 h changing water.

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1
Soak ribs 30 h changing water.
2
Steam over birch twigs 2–3 h.
3
Boil and mash rutabaga with butter and cream.
4
Plate ribs with mash and potatoes.