dishL1 · basic
Janssons frestelse
janssons-frestelse · casserole · Scandinavian
About
Swedish potato-anchovy casserole baked under cream and breadcrumbs.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Potato500 g · ingredient · structure
Yellow onion100 g · ingredient · aromatic
Anchovy fillet40 g · ingredient · seasoning
Heavy cream250 g · ingredient · liquid
Direct lean bread dough40 g · component · structure
Unsalted butter40 g · ingredient · fat
Recipe build
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Steps
Shopping
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Sources
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Uses
- Potato 500 g
- Yellow onion 100 g
- Anchovy fillet 40 g
- Heavy cream 250 g
- Direct lean bread dough 40 g
- Unsalted butter 40 g
Preparations used
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Used in
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Similar in this layer
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 500.0 g Potatopath janssons-frestelse → potato
- 250.0 g Heavy creampath janssons-frestelse → heavy-cream
- 100.0 g Yellow onionpath janssons-frestelse → yellow-onion
- 40.0 g Anchovy filletpath janssons-frestelse → anchovy
- 40.0 g Unsalted butterpath janssons-frestelse → unsalted-butter
- 23.9 g Bread flourpath janssons-frestelse → lean-bread-basic → bread-flour
- 15.5 g Waterpath janssons-frestelse → lean-bread-basic → water
- 0.5 g Saltpath janssons-frestelse → lean-bread-basic → salt
- 0.2 g Instant yeastpath janssons-frestelse → lean-bread-basic → instant-yeast