Reindeer casserole

Ingredients

• 1 bag Rooty Wok potatoes
• 250 g trumpet chanterelles (optional)
• 1 onion
• 2 garlic cloves
• 80 g smoked reindeer
• 5 dl whipping cream
• parsley
• thyme
• rosemary
• salt
• pepper
• turnip rapeseed oil
• Lingonberries and gherkins to serve

Recipe

Heat a frying pan and finely chop the trumpet chanterelles. Add a dash of oil to the pan and add the trumpet chanterelles. Season with a little salt to bring out the liquid from the mushrooms. Fry the mushrooms until the liquid has evaporated from the pan. Chop the onion and garlic cloves. Add them to the pan with the mushrooms. Add the defrosted wok potatoes to the pan. You can defrost them in a sieve under running water. You can also add the potatoes frozen, but the food will take slightly longer to cook. Sauté the potatoes for a few minutes in the pan and then add in slices of smoked reindeer and whipping cream. Let the cream boil for approx. 5-10 minutes, until it is clearly thicker and barely runs. Season the bake with the finely chopped herbs, salt, and pepper. Serve with lingonberries and gherkins.

Makes an excellent evening meal at Christmas parties. The lingonberries and gherkins add the finishing touches to this fantastic meal. The herbs add a lovely freshness. Super good, try it and see for yourself!

RECIPE: Huono Äiti