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Svenske kødboller med flødesauce

Svenske kødboller med flødesauce
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Næringsindhold

Pr. portion på 220 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 420 kcal
21% DV
Fedt i alt 30.0g
46% DV
Enkeltumættede fedtsyrer13.0g
Flerumættede fedtsyrer4.0g
Mættede fedtsyrer11.0g
Transfedtsyrer0.5g
Kulhydrat i alt 12.0g
4% DV
Kostfibre1.0g
Stivelse10.0g
Sukkerarter3.0g
Protein 24.0g
48% DV
Animalsk protein22.0g
Vegetabilsk protein2.0g

Om

En portion svenske kødboller med flødesauce, typisk lavet af blandet hakket kød og krydret med krydderier.

Ingredienser

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin4.0mcg13%
Cholin70.0mg13%
Folat18.0mcg5%
Niacin5.0mg31%
Pantothensyre1.1mg22%
Riboflavin0.3mg23%
Thiamin0.2mg17%
Vitamin A120.0mcg13%
Vitamin B121.8mcg75%
Vitamin B60.3mg18%
Vitamin C1.0mg1%
Vitamin D0.8mcg4%
Vitamin E1.2mg8%
Vitamin K4.0mcg3%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium45.0mg5%
Chrom2.0mcg6%
Kobber0.1mcg0%
Jod20.0mcg13%
Jern2.8mg16%
Magnesium25.0mg6%
Mangan0.1mg2%
Molybdæn5.0mcg11%
Fosfor220.0mg31%
Kalium320.0mg7%
Selen18.0mcg33%
Natrium650.0mg28%
Zink3.2mg29%

Svenske kødboller med flødesauce

Indledning


Svenske kødboller er en øvelse i tilbageholdenhed: møre, krydrede kødboller sat op imod en fløjlsblød flødesauce, der afrunder frem for at overdøve. Retten lykkes gennem balance, hvor fylde holdes i skak af præcision og en ren, smidig tekstur. Serveret korrekt skal den føles kompakt, elegant og dybt tilfredsstillende.

Det vigtigste om opskriften


  • Retkategori: Hovedret

  • Køkken eller oprindelse: Svensk

  • Rettype: Salt hovedret

  • Udbytte: 1 portion

  • Portionsstørrelse: 220 g

  • Forberedelsestid: 5 minutter

  • Tilberedningstid: 10 minutter

  • Samlet tid: 15 minutter

  • Sværhedsgrad: Nem


  • Udstyr


  • Lille sauterpande

  • Varmefast ske eller spatel

  • Serveringstallerken


  • Ingredienser


    Kødboller


  • 180 g kødboller


  • Flødesauce


  • 40 g flødesauce


  • Fremgangsmåde


  • 1. Læg kødbollerne i en lille sauterpande ved middel varme. Varm dem forsigtigt i 6 til 8 minutter, og vend dem en eller to gange, indtil de er gennemvarme, og ydersiden er let glaseret og smidig. Kødbollerne skal forblive møre, ikke tørre eller hårdt brunede.

  • 2. Tilsæt flødesaucen til panden, og skru ned til lav varme. Rør eller sving panden i 1 til 2 minutter, lige indtil saucen løsner sig, dækker kødbollerne jævnt og fremstår blank og glat. Lad den ikke koge.

  • 3. Når saucen hænger ved i et tyndt, jævnt lag, og kødbollerne er varme i midten, tages panden straks af varmen.


  • Anretning og servering


    Anret kødbollerne pænt på en varm tallerken, og ske flødesaucen over og omkring dem i en kontrolleret mængde. Den endelige præsentation skal være kompakt, hvor saucen indrammer kødbollerne frem for at begrave dem.

    Professionelle noter


  • Skånsom varme bevarer kødbollernes mørhed og holder saucen raffineret.

  • Saucen skal forblive silkeglat; enhver kogning vil sløve dens tekstur.

  • Server straks, mens kødbollerne er varme, og saucen er flydende.
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