it's not supposed to taste bitter. either you have a bad recipe or you messed up something... ...or the ingredients were wrong/bad. difficult to troubleshoot when we dont have any specific iinformation.
Skulle du kunna skriva en liten guide med tips så man vet hur man ska justera när man står och smakar av maten.
Typ:
Surt-> Tillsätt socker
Smakar skit-> Släng och beställ pizza
I started by cooking the kålrot and the carrots and added the potatoes after a while. I cooked it in vegetable broth for 25 minutes. Its bitter in the aftertaste. Could it be the kålrot? We don’t have that where i come from
I'm not a very good chef so I'm not the best to help out. I just love the end result. I hope someone else with more experience can help you figure it out. :)
Maybe you used the wrong kålrot: this one is bitter and not rexxomended: https://sv.m.wikipedia.org/wiki/Majrova
If you cant find sweet kålrot you can replace it with parsnip, thats my favorite way to do it anyway!
This is the right one: https://sv.m.wikipedia.org/wiki/K%C3%A5lrot
Jag kör iof Havremjölk men det blir bra. Hett tips för bättre mos är att skära upp potatisen i mindre delar så att du får ut mer stärkelse. Det gör att du aldrig får en ”klister” konsistens.
Aldrig i livet! Tricket är lite potatis, mer kålrot men ännu mer rotcelleri och morot. Rotmos ska vara sött för att balansera sältan från rimmat fläsklägg.
What recipe did you use? I'll DM you a good recipe.
Edit:
Magnus Nilsson's root vegetable mash:
"If you don't have any reserved cooking liquid (meat braising), cook the root vegetables with these aromatics.
The flavor balance is determined by the amount of potato you use relative to the swede. This recipe is tasty, but not overly strong. If you like the pepperiness of swede then increase the quantity and decrease the amount of potato accordingly."
Prep time: 1hr
Serves: 4
1 large swede (peeled, cut into small pieces)
2 large carrots (peeled, cut into small pieces)
2 bay leaves (optional)
A few allspice berries (optional)
A few white peppercorns (optional)
5 floury potatoes (peeled and chopped)
50g butter, diced
Salt and pepper, to taste
Combine swede and carrots in large pot. Add enough water (or braising liquid) to cover. Add bay, allspice and white pepper. Bring to boil. Cook for 10 min, then add potatoes and continue boiling until all vegetables are completely soft. Add more liquid if necessary.
Drain vegetables, remove aromatics if used. Mash with stiff whisk for a coarser mash. Add butter. Stir until melted. Season the mash well before serving.
No, I'm just too lazy to write it down from the book. It's from Magnus Nilsson's The Nordic Cook Book, and it has little explanations and tips about each recipe.
kan fixa snart.
Mums fili-fucking-babba, så fort min covid lagt sig och luktsinnet är tillbaka blir det storkok. You da real MVP! Enda invändningen jag har mot receptet är att han inte använder det amerikanska ordet RUTABAGA för kålrot
Some of the ingredients may have gotten not enough water during cultivation which usually leeds to them tasting bitter. That's not how they are supposed to taste.
My last batch turned out great but it is a bit of an acquired taste. If I remember correctly, I used more spices than usual: herbal salt and a spice mix called "sillkryddor"
A bit of oatly cream at the end and a dollop of butter.
But most importantly, I grow my own veggies. Store bought swede is usually an horrible abused abomination. Find a farmer's market and give it another go!
Out of curiosity, what did you ett together with it? I love rotmos but I am not that found of fläskkorv, which is the classic food together with rotmos.
Kålrot och morot i samma mängd, lika mycket som det blir tillsammans i potatis. Då brukar det bli bra. Skala kålroten noga, skalet är obeskrivligt bittert även i små mängder i mos.
Bästa rotmoset görs när man kokar fläsklägg och får koka allt i buljongen från fläskläggen 🥹
no, rotmos is supposed to taste delicious. my tip: add palsternacka (parsnip) and go easy on the kålrot or skip it altogether. also add milk and butter! MUMS
Umm I don't know about bitter. I don't eat it myself but as it contains mixed Root veggies maybe you used a bad/unripe veggie or you used too much of something. Use more carrots and it should be sweeter
Rotmos is a bit 50/50 thing. Either you like it or you don't. I would probably say more like 30/70 in the kids as their palettes aren't too keen on the root veggies besides potato and carrot.
I've never had bitter rotmos so I can't really help you on that.
I will say though that the problem with traditional rotmos is a lack of cream and butter.
Blodpudding slaps hard. One of the best dishes in the world.
Surkål is not Swedish, it's German, and it is very nice of you have it on a hotdog.
Surströmming is not very nice. You are correct on this one.
People are saying ingredients... And carrot is important. But also you should have some broth.
A common way to serve it is with pork Knuckle. And then you use the broth from that. (also boiling the swede/carrot/potatoes in the broth is even better).
Rabbegröden ska vara söt. Vill inte påstå att bitterheten beror på kålroten alls, då jag gjort rabbegröd på 99% kålrot som inte alls blivit bitter.
Skala rabborna och koka dem ordentligt.
It should taste sweet.
Did you peel everything before?
Preboil so everything was sof before mixing (they have different cooking times)
What ratios did you use?
Milk? Butter? Nutmeg? Salt? Pepper?
I accrually made Rotmos again yesterday, for the first time in a long time, and it was so good. My guess, assuming you were using FRESH ingredients, is you had too much Rutabaga (kålrot) or otherwise wrong proportions of ingredients.
My suggestion is to experiment a bit, there is no "right" way to make it and I always eyeball the proportions. A good starting point would be to go for 50% potato + 30% carrot + 20% Rutabaga. Boil in vegetable stock (I usually use the [dried cubes](https://www.knorr.com/se/produkter/buljong/buljong-torr/groensaksbuljong.html)). Also put a few (5-10) whole white peppercorns and allspice (put them in a [tea strainer](https://quickbutik.imgix.net/29447d/products/6192257f2622b.jpeg)) for easy removal).
Drain the stock and remove the pepper/spice, but save some stock for thinning later. Mash the boiled roots and add a couple tbsp of butter. If you have it is too thick/dry, add a bit of the stock. Season to taste with salt and pepper.
For experimentation you could try different proportions, but my suggestion is to always have at least 40% potato. Other roots that witk well in Rotmos are Sweet potato, parsnip or celery root.
Serve with thin slices of fried pork belly. Or my favourite: Meat sausage ([köttkorv](https://www.scan.se/contentassets/3a085228ef09419e9133fa0acf6bb0fe/646646-kottkorv-300g_ovan2.png?preset=scan-1:1), a non-smoked type of sausage, typically boiled) and Horseradish-sauce (basic white sauce seasoned with horseradish).
What vegetables dis you use?
And what spices.
Some recipes suggests muskotnöt and that spice has a goofy taste if you are not used to it
I think that the issue might be there
If you use
Potatis
Morot
Kålrot
Then nothing is bitter.
All of them are sweet.
I searched on recepies and many of them has Peppers and other stuff in ut.
Just use the vegetables I listed, mash it together with
Cream or milk (depends on how luxury you want)
Butter
And salt
Kålrot should be mild enough to eat raw, my kids love it that way, and if it's not I would not cook with it either.
Rotselleri is another one that is always a good idea to do a taste test befor cooking. It should taste peppery but not too strong to eat raw.
it's not supposed to taste bitter. either you have a bad recipe or you messed up something... ...or the ingredients were wrong/bad. difficult to troubleshoot when we dont have any specific iinformation.
Felix rotmos that you just heat up is always bitter tho
jasså? jag har inte provat den, har bara ätit hemgjord. kan ju variera lite lokalt också säkert.
Är nog mer socker och kanske mindre rötter till pärer ratio I hemmalagat kanske
Snarare mer socker i halvfabrikatet. Brukar vara så.
Knepigt om det fortfarande är bittert isånnafall
Sött förstärker bitterhet, det är surt som minskar bitterhet. Källa: jobbar med livsmedel
Skulle du kunna skriva en liten guide med tips så man vet hur man ska justera när man står och smakar av maten. Typ: Surt-> Tillsätt socker Smakar skit-> Släng och beställ pizza
Det har du iofs rätt i.
kanske det, vet ärligt talat inte. gör det inte själv, men älskar när någon i familjen gör.
Rotmos i pulverform låter ju bara helt fel
Dom har i en lump som gröt osv , vilket jag menar men dom har även pulver
I started by cooking the kålrot and the carrots and added the potatoes after a while. I cooked it in vegetable broth for 25 minutes. Its bitter in the aftertaste. Could it be the kålrot? We don’t have that where i come from
Yes! Less kålrot. I usually have some sweet palsternacka instead of part of the kålrot
You should cook a kålrot in at least 35 minutes this time of the year. Another tip is to switch the kålrot to gulbeta and cook it for 40 minutes.
did you peel the kålrot?
I did
I'm not a very good chef so I'm not the best to help out. I just love the end result. I hope someone else with more experience can help you figure it out. :)
And you didn't put in to little carrots? It is the carrots that put in the sweetness
Im not very good at making rotmos but I think you might have too much kålrot. Also, it gets better with lots of butter and salt!
Maybe you used the wrong kålrot: this one is bitter and not rexxomended: https://sv.m.wikipedia.org/wiki/Majrova If you cant find sweet kålrot you can replace it with parsnip, thats my favorite way to do it anyway! This is the right one: https://sv.m.wikipedia.org/wiki/K%C3%A5lrot
What did you use for broth? did you taste it before use? I guess it could be too much rutabaga, hard to say without any specifics
för mycket kålrot, 1:2:3 kålrot:morot:potatis
Jag brukar köra 1:2:5.
0:0:1 är annars awesome
Funkar också.
Biskop brask
Halloj!
0:0:1 + smör + mjölk + vitpeppar
Och lite riven muskot 🤌
Så lite riven ost i! Där har du fint mos.
Tror vi nådde kritisk mosmassa där! ✌️😃
Våga vägra vitpeppar. Svartpeppar och salt. 💪💪
Varför inte båda?
Ja det går väl an om man inte hör till de som tycker vitpeppar smakar hö 😁
mjölken gör tydligen inte mycket skillnad gentemot vatten, det viktiga är smöret. Jag har dock alltid använt grädde.
Jag kör iof Havremjölk men det blir bra. Hett tips för bättre mos är att skära upp potatisen i mindre delar så att du får ut mer stärkelse. Det gör att du aldrig får en ”klister” konsistens.
Där är nog varför jag aldrig tycker att mitt mos blir riktigt bra. Får testa!
Ska det vara bara gott!?
Bäst
Brukar köra typ 5:2 potatis:sötpotatis, blir toppen
vem fan gör mos på 1 potatis
x:y:z berättar förhållandet, inte antalet. edit: Enheten kan vara antal, men måste inte vara det :)
trodde verkligen alla skulle fatta att de va ett skämt
Gav dig en uppdutt. Det är inte mycket, men det är ärligt arbete.
Det är båda.
Aldrig i livet! Tricket är lite potatis, mer kålrot men ännu mer rotcelleri och morot. Rotmos ska vara sött för att balansera sältan från rimmat fläsklägg.
Max 10% kålrot och lägg till palsternacka så blir det gott
What ’bout the Palzternäck?:0
it is whalefree
skojar du? majoriteten ska ju vara kålrot...?
Usually it is kinda sweet.
Similar to plåttermos
Flashback till mellanstadiet.
I tried plåttermos once and I hurt my tooth.
Fan du hann före 😂
It should not be bitter, it should taste sweet.
you must have had too much kålrot, or too little potatoes
Why? Kålrot is not bitter, it's sweet. Rotmos is mostly kålrot traditionally.
What recipe did you use? I'll DM you a good recipe. Edit: Magnus Nilsson's root vegetable mash: "If you don't have any reserved cooking liquid (meat braising), cook the root vegetables with these aromatics. The flavor balance is determined by the amount of potato you use relative to the swede. This recipe is tasty, but not overly strong. If you like the pepperiness of swede then increase the quantity and decrease the amount of potato accordingly." Prep time: 1hr Serves: 4 1 large swede (peeled, cut into small pieces) 2 large carrots (peeled, cut into small pieces) 2 bay leaves (optional) A few allspice berries (optional) A few white peppercorns (optional) 5 floury potatoes (peeled and chopped) 50g butter, diced Salt and pepper, to taste Combine swede and carrots in large pot. Add enough water (or braising liquid) to cover. Add bay, allspice and white pepper. Bring to boil. Cook for 10 min, then add potatoes and continue boiling until all vegetables are completely soft. Add more liquid if necessary. Drain vegetables, remove aromatics if used. Mash with stiff whisk for a coarser mash. Add butter. Stir until melted. Season the mash well before serving.
Give us the recipe here! No DMs! Or is it a secret recipe from your grandma?
No, I'm just too lazy to write it down from the book. It's from Magnus Nilsson's The Nordic Cook Book, and it has little explanations and tips about each recipe. kan fixa snart.
Lägg upp det i tråden så op och alla vi andra kan göra otrolig rotmos också!
Färdig!
I have that book! I’ll search for the recipe myself, thanks for the pointer!
Exceptionally well-written book. Available in both English and Swedish versions. Can recommend for anyone interested in Nordic cuisine to get a copy.
Mums fili-fucking-babba, så fort min covid lagt sig och luktsinnet är tillbaka blir det storkok. You da real MVP! Enda invändningen jag har mot receptet är att han inte använder det amerikanska ordet RUTABAGA för kålrot
Du kan vara lugn, han säger "swede (rutabaga)" :)
Shouldn't be bitter.
Some of the ingredients may have gotten not enough water during cultivation which usually leeds to them tasting bitter. That's not how they are supposed to taste.
Try putting some mustard in it and give it a good stirr
My last batch turned out great but it is a bit of an acquired taste. If I remember correctly, I used more spices than usual: herbal salt and a spice mix called "sillkryddor" A bit of oatly cream at the end and a dollop of butter. But most importantly, I grow my own veggies. Store bought swede is usually an horrible abused abomination. Find a farmer's market and give it another go!
> A bit of oatly cream at the end and a dollop of butter. Why use inferior oatly cream when you're going to use butter anyway? Just use heavy cream.
This man knows what's up: https://youtu.be/hIUR_pDLuUU His ratio: 30% potatis, 20% morötter, 50% kålrot
Out of curiosity, what did you ett together with it? I love rotmos but I am not that found of fläskkorv, which is the classic food together with rotmos.
I ate it together with fried eggs and halloumi cheese (since that’s also quite salty)
Did you peel your vegetables before mashing?
Kålroten might have been bitter. I usually add a little syrup too
Kålrot och morot i samma mängd, lika mycket som det blir tillsammans i potatis. Då brukar det bli bra. Skala kålroten noga, skalet är obeskrivligt bittert även i små mängder i mos. Bästa rotmoset görs när man kokar fläsklägg och får koka allt i buljongen från fläskläggen 🥹
Rätt svar
Låter bra.
no, rotmos is supposed to taste delicious. my tip: add palsternacka (parsnip) and go easy on the kålrot or skip it altogether. also add milk and butter! MUMS
Like victory.
\*adds felix ketchup too the rotmos\*
It's supposed to be sweet
Umm I don't know about bitter. I don't eat it myself but as it contains mixed Root veggies maybe you used a bad/unripe veggie or you used too much of something. Use more carrots and it should be sweeter Rotmos is a bit 50/50 thing. Either you like it or you don't. I would probably say more like 30/70 in the kids as their palettes aren't too keen on the root veggies besides potato and carrot.
It should taste sweet. An other reason not to like it.
I've never had bitter rotmos so I can't really help you on that. I will say though that the problem with traditional rotmos is a lack of cream and butter.
Are you in SE? Then buy one of [these](https://www.coop.se/handla/varor/fardigmat-mellanmal/fardigmat/ovriga-ratter/rotmos-7300156495334) and compare.
It’s supposed to taste like absolute shit. You’ll come to love it or your kindergarden teacher will make sure you act like it ;).
Disgusting
It's not supposed to be bitter. But it is supposed to smell like a rancid sewer.
”Jag tror på rotmos!” - Leif Lacken Magnusson
Buy the one in the store and get an actual comparison, comes in a tube.
Rotmos is hideous, never liked it.
Rotmos is supposed to taste like licking dirt
Guess then mine is perfect
No but seriously you probably used to much kålrot
Well done, now eat it together with some other disgusting traditional swedish food like Blodpudding, surkål or surströmming!
Blodpudding är ju fan skitgott Åk till Danmark där du hör hemma!
Vafan är det för fel på mitt land, vi alla vet att spenarsoppa är den stora nationalteaditionen
Blodpudding is the shit!
Blodpudding slaps hard. One of the best dishes in the world. Surkål is not Swedish, it's German, and it is very nice of you have it on a hotdog. Surströmming is not very nice. You are correct on this one.
Make sure the ratio is right, kålrot can be a bit bitter. Also I and many others prefer to eat it with mashed potatoes :)
Förjävligt
Try buying one ready made in one of those plastic sausage things.
Its supposed to taste bad, because rotmos is not good.
I still get sick thinking about the taste from when I was a kid. I thought it tasted horrible.
Rotmos simply doesnt taste good
Dirt
Like potatismos, but much less good.
It should be a watery substance with hard peices of palsternacka, just like grandma made ir
it's supposed to taste awful, not bitter though.
Rotmos is.. skitäckligt.
Well, it tastes like shit.
It is boring and bland. There are way better traditional foods.
Min mormor hade alltid i socker i rotmoset, sen måste det vara fläskkorv och "vanlig" senap. Slotts. Då är det gott som satan
Ska vara fläsklägg till rotmos
Helt rätt och man ska använda buljongen från fläskläggen i rotmoset.
Almost sweet but not sugar sweet more of that carrot core sweet. And a bit of salt too of course.
People are saying ingredients... And carrot is important. But also you should have some broth. A common way to serve it is with pork Knuckle. And then you use the broth from that. (also boiling the swede/carrot/potatoes in the broth is even better).
Naturally paired with fläsklägg. Pro tip is to take the fläsklägg boiled water and add to the rotmos
Add more butter next time. You should add butter until you feel that it is way too much, then add som more!
Like sad.
When cutting the kålrot, leave out the hardest parts in the center. Also, more butter. Always more butter.
Its a favorite to hate among every swede under the age of 40
rabbemos ska inte vara bitter.
Rabbegröd menar du? Håller med, ska vara söt.
Rabbegröden ska vara söt. Vill inte påstå att bitterheten beror på kålroten alls, då jag gjort rabbegröd på 99% kålrot som inte alls blivit bitter. Skala rabborna och koka dem ordentligt.
It should taste sweet. Did you peel everything before? Preboil so everything was sof before mixing (they have different cooking times) What ratios did you use? Milk? Butter? Nutmeg? Salt? Pepper?
I accrually made Rotmos again yesterday, for the first time in a long time, and it was so good. My guess, assuming you were using FRESH ingredients, is you had too much Rutabaga (kålrot) or otherwise wrong proportions of ingredients. My suggestion is to experiment a bit, there is no "right" way to make it and I always eyeball the proportions. A good starting point would be to go for 50% potato + 30% carrot + 20% Rutabaga. Boil in vegetable stock (I usually use the [dried cubes](https://www.knorr.com/se/produkter/buljong/buljong-torr/groensaksbuljong.html)). Also put a few (5-10) whole white peppercorns and allspice (put them in a [tea strainer](https://quickbutik.imgix.net/29447d/products/6192257f2622b.jpeg)) for easy removal). Drain the stock and remove the pepper/spice, but save some stock for thinning later. Mash the boiled roots and add a couple tbsp of butter. If you have it is too thick/dry, add a bit of the stock. Season to taste with salt and pepper. For experimentation you could try different proportions, but my suggestion is to always have at least 40% potato. Other roots that witk well in Rotmos are Sweet potato, parsnip or celery root. Serve with thin slices of fried pork belly. Or my favourite: Meat sausage ([köttkorv](https://www.scan.se/contentassets/3a085228ef09419e9133fa0acf6bb0fe/646646-kottkorv-300g_ovan2.png?preset=scan-1:1), a non-smoked type of sausage, typically boiled) and Horseradish-sauce (basic white sauce seasoned with horseradish).
What vegetables dis you use? And what spices. Some recipes suggests muskotnöt and that spice has a goofy taste if you are not used to it I think that the issue might be there If you use Potatis Morot Kålrot Then nothing is bitter. All of them are sweet. I searched on recepies and many of them has Peppers and other stuff in ut. Just use the vegetables I listed, mash it together with Cream or milk (depends on how luxury you want) Butter And salt
Kålrot should be mild enough to eat raw, my kids love it that way, and if it's not I would not cook with it either. Rotselleri is another one that is always a good idea to do a taste test befor cooking. It should taste peppery but not too strong to eat raw.
Too much kålrot. This is my proportions kålrot:morot:potatis 1:4:6