{"id":17151,"date":"2025-11-04T21:25:32","date_gmt":"2025-11-04T19:25:32","guid":{"rendered":"https:\/\/nordic-chefs.com\/?post_type=inspirations&#038;p=17151"},"modified":"2026-09-28T14:42:08","modified_gmt":"2026-09-28T12:42:08","slug":"konfiterade-aggulor-och-bakade-potatisar-med-senapsfron-och-hasselnotter","status":"publish","type":"inspirations","link":"https:\/\/nordic-chefs.com\/sv\/bli-inspirerad\/konfiterade-aggulor-och-bakade-potatisar-med-senapsfron-och-hasselnotter\/","title":{"rendered":"Confiterade \u00e4ggulor och bakad potatis med senapsfr\u00f6n och hasseln\u00f6tter"},"content":{"rendered":"<p class=\"wp-block-paragraph\">En delikat och elegant r\u00e4tt med mjuka confiterade \u00e4ggulor, krispiga bakade potatisar, inlagda senapsfr\u00f6n och rostade hasseln\u00f6tter. Kocken Luna Byrsting f\u00f6r samman rika texturer och ljusa smaker p\u00e5 en f\u00f6rfinad tallrik som balanserar kr\u00e4mighet, syra och varma n\u00f6tiga toner \u2013 en sann demonstration av modern nordisk teknik.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<!-- nc-rendered-recipe-fallback-start -->\n<style>body.single-inspirations .elementor-widget-shortcode{display:none!important}.nc-recipe-fallback{margin:24px 0 34px}.nc-recipe-fallback .nc-recipe-notes{margin:18px 0 8px;font-family:Inter,sans-serif;font-size:15px;line-height:1.6;color:#2d2d2d}.nc-rendered-related-products{margin:34px 0 10px}.nc-rendered-related-products .related-products-heading{font-family:Inter,sans-serif;font-size:24px;text-align:center;font-weight:600;margin:0 auto 20px;color:#2D2D2D}@media(max-width:768px){.nc-rendered-related-products .related-products-heading{font-size:20px}}<\/style>\n<div class=\"nc-recipe-fallback\">\n<div class=\"recipes-container nc-rendered-recipes\"><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">Konfiterade \u00e4ggulor och ugnsbakade potatisar<\/h3><h4 class=\"ingredients-label\">Ingredienser<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">Potatis<\/li><li class=\"ingredient-item\">Sm\u00f6r<\/li><li class=\"ingredient-item\">Senapsfr\u00f6n<\/li><li class=\"ingredient-item\">Vitl\u00f6k<\/li><li class=\"ingredient-item\">Timjan<\/li><li class=\"ingredient-item\">Gr\u00e4sl\u00f6k<\/li><li class=\"ingredient-item\">Sorrel<\/li><li class=\"ingredient-item\">Gr\u00e4dde<\/li><li class=\"ingredient-item\">\u00c4ggulor<\/li><li class=\"ingredient-item\">Citron<\/li><li class=\"ingredient-item\">Hasseln\u00f6tter<\/li><li class=\"ingredient-item\">Olja<\/li><li class=\"ingredient-item\">Vin\u00e4ger<\/li><li class=\"ingredient-item\">Vitt vin<\/li><li class=\"ingredient-item\">Socker<\/li><li class=\"ingredient-item\">Salt\/peppar<\/li><li class=\"ingredient-item\">Creme fraiche 38% (eller ers\u00e4tt med gr\u00e4ddfil)<\/li><\/ul><h4 class=\"instructions-label\">Instruktioner<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Konfitera \u00e4ggulorna:<br>St\u00e4ll in sous vide-apparaten eller en digital doppcirkulator p\u00e5 65\u00b0C (149\u00b0F). L\u00e4gg \u00e4ggulorna i en f\u00f6rslutningsbar p\u00e5se och l\u00e5t koka i 2 timmar.<\/p><\/li><li class=\"instruction-step\"><p>Ta bort det yttre hinnan p\u00e5 de konfiterade \u00e4ggulorna. Blanda ihop \u00e4ggulorna och smaka av med salt och citronskal. F\u00f6r \u00f6ver blandningen i en spritsp\u00e5se.<\/p><\/li><li class=\"instruction-step\"><p>F\u00f6rbered hasseln\u00f6tterna:<br>Halvera hasseln\u00f6tterna och stek dem i sm\u00f6r tills de \u00e4r gyllene.<\/p><\/li><li class=\"instruction-step\"><p>F\u00f6rbered inl\u00e4ggningslagen:<br>Blanda vin\u00e4ger, vitt vin, socker, vatten, timjan och pepparkorn i en kastrull och l\u00e5t koka upp. Sila blandningen n\u00e4r den har kokat. Tills\u00e4tt senapsfr\u00f6na och koka i ytterligare 5-10 minuter. \u00d6verf\u00f6r till en beh\u00e5llare och l\u00e5t svalna.<br><br><\/p><\/li><li class=\"instruction-step\"><p>F\u00f6rbered bakpotatisarna:<br>Skiva potatisen i 1-2 mm tjocka skivor med hj\u00e4lp av en mandolin. Sk\u00e4r skivorna i l\u00e5nga rektanglar och bind ihop dem med hush\u00e5llssn\u00f6re. Baka i ugnen i 180\u00b0C (356\u00b0F) i ca 20 minuter, tills\u00e4tt sm\u00f6r, timjan och vitl\u00f6k f\u00f6r smakens skull.<\/p><\/li><li class=\"instruction-step\"><p>T\u00e4rna eventuell kvarvarande potatis i sm\u00e5 t\u00e4rningar (brunoise) och stoppa dem i kokande vatten.<\/p><\/li><li class=\"instruction-step\"><p>N\u00e4r potatisen \u00e4r bakad, stek den i olja med vitl\u00f6k, timjan och ytterligare sm\u00f6r.<br><br><\/p><\/li><li class=\"instruction-step\"><p>F\u00f6rbered blanquettes\u00e5sen:<br>V\u00e4rm gr\u00e4dden tills den \u00e4r strax under kokpunkten. Sm\u00e4lt sm\u00f6ret i en separat kastrull. Mixa \u00e4ggulor, cr\u00e8me fra\u00eeche, salt och citronsaft med en stavmixer. H\u00e4ll l\u00e5ngsamt i det sm\u00e4lta sm\u00f6ret och sedan den uppv\u00e4rmda gr\u00e4dden i \u00e4gguleblandningen.<br><br><\/p><\/li><li class=\"instruction-step\"><p>H\u00e4ll tillbaka blanquettes\u00e5sen i kastrullen och koka under konstant omr\u00f6rning tills den n\u00e5r 82\u00b0C.<br><br><\/p><\/li><li class=\"instruction-step\"><p>Tills\u00e4tt slutligen finhackad gr\u00e4sl\u00f6k och \u00e4ngssyra i s\u00e5sen.<\/p><\/li><\/ol><\/div><\/div>\n<div class=\"nc-recipe-notes\"><h4 data-start=\"148\" data-end=\"164\"><strong data-start=\"153\" data-end=\"164\">Serverar<\/strong><\/h4>\r\n<p data-start=\"166\" data-end=\"401\">Servera de bakade potatisarna med den f\u00e4rdiga s\u00e5sen, garnera med hasseln\u00f6tterna och de konfiterade \u00e4ggulorna som spritsats ur p\u00e5sen. Ringla \u00f6ver inlagd v\u00e4tska med senapsfr\u00f6n p\u00e5 toppen efter \u00f6nskem\u00e5l. Njut av denna delikata och smakrika matr\u00e4tt!<\/p>\r\n\r\n<h4 data-start=\"403\" data-end=\"421\"><strong data-start=\"408\" data-end=\"419\">Av kocken<\/strong><\/h4>\r\n<p data-start=\"422\" data-end=\"458\" data-is-last-node=\"\" data-is-only-node=\"\">Av kocken\u00a0<a href=\"https:\/\/www.instagram.com\/lbyrsting\">Luna Byrsting<\/a><br data-start=\"440\" data-end=\"443\" \/>Kock p\u00e5\u00a0<a href=\"https:\/\/www.instagram.com\/treetop_restauranten\">Tr\u00e4dkrona<\/a><\/p><\/div>\n<\/div>\n<!-- nc-rendered-recipe-fallback-end -->","protected":false},"featured_media":5738,"parent":0,"template":"","meta":{"_acf_changed":true,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"tags":[],"inspiration-type":[252],"class_list":["post-17151","inspirations","type-inspirations","status-publish","has-post-thumbnail","hentry","inspiration-type-croustade_recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/inspirations\/17151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/media\/5738"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/media?parent=17151"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/tags?post=17151"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/inspiration-type?post=17151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}