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How To make Jansson's Frestelse (Jansson's Temptation)
7 md Boiling potatoes; peeled &
-cut into 2" X 1/4" strips 2 1/2 tb Butter
2 tb Vegetable oil
2 lg (to 3) yellow onions; thinly
-sliced (4 cups) 16 Flat anchovy fillets;drained
White pepper 2 tb Fine dry bread crumbs
2 tb Butter; cut into 1/4" bits
1 c Heavy cream
1/2 c Milk
Preheat oven to 400?F. Place the potato strips in cold water to keep them from discoloring. Heat 2 tablespoons of butter and 2 tablespoons of oil in a 10-12" skillet; when the foam subsides, add the onions and cook 10 minutes, stirring frequently, until they are soft but not brown. With a pastry brush or paper towels, spread a 1 1/2 to 2-quart souffl
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How to make Janssons frestelse (Swedish Potato casserole) | Cooking With Jiaojiao
It’s the second weekend of December, I made Janssons frestelse this week. Janssons frestelse is a traditional Swedish casserole and it’s a must-have warm dish on Julbord, aka Christmas feast. It’s my favourite potato dish during Christmas season.
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Tag mj.cooking(or use hashtag #cookingwithjiaojiao) on Instagram if you make this.
????Ingredients????
▴ Potatoes (500g)
▴ Onion (1 medium)
▴ Canned anchovy (125g)
▴ Heavy cream (150ml)
▴ Milk (50ml)
▴ Bread crumbs (2 tablespoons)
▴ Butter (40g, 20g for saute onions)
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Jansson`s Temptation ( Swedish Potato And Anchovy Casserole )
Jannsson`s Temptation ( Janssons Frestelse )
This creamy casserole is a traditional Swedish dish. It`s a real comfort food on those long cold nights of winter.
Enjoy!
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Janssons Frestelse - Janssons Temptation
Today I'll be showing you how to Janssons frestelse or as know as Janssons temptation in English. A dish loved especially around Christmas and Easter in Sweden.
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The ingredients used, for Janssons temptation, in the video:
6 Potatos
1.5 Large onions
200ml Heavy cream
100g Canned Anchovies
25g Butter
Olive oil
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#SwedishComfortfood #JanssonsFrestelse #HyggeTime
Janssons Frestelse -- A Swedish Classic
This classic Swedish dish is a regular on the Julbord (Christmas buffet table). Most unusual about it is the use of spice-pickled anchovies.
Recipe (serves 4-8):
----------------------------
1.5kg (3lbs) waxy potatoes, peeled and cut into shoestrings
3 large onions or six small ones, julienned
400ml (1.5 c) heavy cream
200ml (3.4c) milk
1 250g can of spice-cured anchovies (for example Abba brand Ansjovis) -- some rumors are you can get these at Ikea and the cans are pink.
Bread crumbs
Butter for sauteing.
Saute the onions in the butter until translucent. Boil the milk and cream together.
Layer half the potatoes in a casserole dish. Then add the onions. Then spread out the ansjovis filets. Then place the rest of the potatoes over the top. Firmly press down to minimize space between the potatoes.
Add the juice from the ansjovis tin, and pour over the boiled milk and cream. Top with bread crumbs.
Bake at 175C/350F for 1.5-2 hours.
Jansson's Temptation
How to cook the BEST Jansson's Temptation; well, my version at least which deviates a little from the original as I don't eat fish! That's the beauty of this dish though as it is very versatile.
All measurements / weights covered in the video but at a glance you will need;
-potatoes -white onions -butter -breadcrumbs -sprats OR an alternative (I use bacon) -breadcrumbs -parmesan (optional) -full fat milk -double cream -seasoning
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#janssonstemptation #food #travelblogjamie
Janssons Frestelse
Known in English as Jansson’s Temptation, this is a ubiquitous holiday dish in Sweden and Finland. Hugely popular since the early 20th Century, this casserole has become a staple in every household. No Christmas meal would be complete without this dish; either as an appetizer or as a side. Word of mouth has it that it was invented in the 1920’s or 1930’s by a rich socialite’s chef, and its popularity grew from there. First recorded recipe was in a Swedish cookbook published in 1940 and it took off from there. Sprats are a wonderful and tasty little fish, with a flavor very much like trout. They are from neither the sardine nor anchovy family, but a separate species. The smoked ones are great on Triscuits or Saltine crackers. Ingredients Follow:
4 Russet Potatoes
1 White Onion
1 Can (6-8 oz) Sprats
1 Stick Butter
24 OZ Cream
1 TSP Sugar
1/3 C Bread Crumbs
Salt
Pepper
I first learned of the recipe from this book: Time-Life Foods Of The World Series, The Cooking Of Scandinavia by Dale Brown and the Editors of Time-Life Books. C. 1968 Time Inc. Published simultaneously in Canada Time-Life Books, New York.
Music: Theme song from the television show The French Chef, performed by The TV Theme Players. From the album TV Theme Songs From The Past. c. 2009 Big Eye Music. Used by permission.