Pinnekjøtt

Prepare the Pinnekjøtt

Soak the pinnekjøtt in cold water for 2-3 days before cooking, changing the water daily to remove excess salt.

Cook the Pinnekjøtt

Place the soaked pinnekjøtt in a large pot and cover with water.

Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the meat is tender and easily falls off the bone.

Prepare the Accompaniments

Boil the potatoes until tender.

For the kålrotstappe, peel and dice the rutabaga. Boil until soft, then mash with butter and salt.

Serve

Arrange the pinnekjøtt on a serving plate with boiled potatoes and kålrotstappe. Optionally, add lingonberry jam on the side.