Septembergryde

Septembergryde Recipe from Denmark - Pork and Vegetable Stew with White Wine and Cream

Region / culture: Denmark | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Septembergryde is a delicious and hearty pork stew that is perfect for the cooler months. This dish is packed full of vegetables and flavor, making it a comforting and satisfying meal for the whole family.

History

Septembergryde is a traditional Danish dish that is typically made in the early fall when the weather starts to cool down. It is a popular dish that is often served at family gatherings and celebrations.

Ingredients

1 kg pork neck
3 tbsp oil
3 new onions, quartered
2 leeks, sliced
200 g carrots, sliced
2 stalks celery, finely sliced
2 leaves of lovage
200 ml stock
100 ml white wine
250 g green beans
125 g mange tout
250 g peas
salt and pepper
100 ml cream
corn flour to thicken

How to prepare

Dice the pork and brown it in a pot with the onion and leek.
Add carrot, celery, lovage, stock, and white wine. Season with salt and pepper.
Cover with a lid and let it simmer for 20 minutes.
Add the beans, mange tout, peas, and cream. Let it simmer for a few more minutes.
Thicken the sauce and serve with rice or boiled potatoes.

Variations

Add different vegetables such as bell peppers or mushrooms for added flavor.
Use chicken or beef instead of pork for a different twist on the dish.

Cooking Tips & Tricks

Make sure to brown the pork before adding the vegetables to enhance the flavor of the stew.

- Thicken the sauce with corn flour to achieve the perfect consistency.

- Serve the Septembergryde with rice or boiled potatoes for a complete meal.

Serving Suggestions

Serve the Septembergryde with a side of rice or boiled potatoes and a fresh green salad.

Cooking Techniques

Browning the pork before adding the vegetables helps to develop the flavor of the stew.

- Thicken the sauce with corn flour to achieve the perfect consistency.

Ingredient Substitutions

Use chicken or beef instead of pork for a different variation of the dish.

- Substitute the cream with coconut milk for a dairy-free option.

Make Ahead Tips

The Septembergryde can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the Septembergryde in a large bowl with a sprinkle of fresh herbs on top for a beautiful presentation.

Pairing Recommendations

Pair the Septembergryde with a glass of white wine or a cold beer for the perfect meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 400 per serving

Carbohydrates

Carbohydrates: 30g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 25g per serving

Vitamins and minerals

This dish is rich in vitamins A, C, and K, as well as minerals such as potassium and iron.

Alergens

This recipe contains dairy (cream) and may not be suitable for those with lactose intolerance.

Summary

Septembergryde is a well-balanced meal that provides a good source of protein, vitamins, and minerals.

Summary

Septembergryde is a delicious and comforting pork stew that is perfect for the fall months. Packed full of vegetables and flavor, this dish is sure to become a family favorite.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a rainy September afternoon, and I was visiting my dear friend Agnes. As soon as I stepped into her cozy kitchen, I was greeted by the most delicious aroma wafting through the air. Agnes had a pot simmering on the stove, and she was busy chopping vegetables and stirring the bubbling concoction with a wooden spoon.

"What are you making, Agnes?" I asked, my mouth watering at the thought of tasting whatever was in that pot.

"Oh, this is a family recipe called Septembergryde," she replied with a smile. "It's a hearty stew that we always make at the beginning of September to celebrate the start of the fall season. Would you like to learn how to make it?"

I nodded eagerly, and Agnes handed me a pen and a piece of paper. As she dictated the ingredients and instructions to me, I scribbled furiously, trying to capture every detail. The recipe called for beef, root vegetables, onions, garlic, and a blend of spices that included paprika, thyme, and bay leaves. Agnes explained that the key to the dish's rich flavor was allowing it to simmer slowly on the stove for several hours, allowing the meat to become tender and the flavors to meld together.

As we cooked together, Agnes shared stories of how she had learned to make Septembergryde from her grandmother, who had inherited the recipe from her own mother. The dish had been passed down through the generations, each cook adding their own twist and special touch to make it their own. Agnes told me about the first time she had made the stew for her husband when they were newlyweds, and how it had become a family favorite ever since.

By the time the stew was ready, I was practically salivating with anticipation. Agnes ladled generous portions of the steaming Septembergryde into bowls and sprinkled them with freshly chopped parsley. We sat down at the kitchen table, our spoons clinking against the ceramic bowls as we dug into the fragrant stew. The first bite was a revelation - the tender beef melted in my mouth, the vegetables were perfectly cooked, and the spices added a warm, comforting flavor that spoke of home and tradition.

As I savored each mouthful, I knew that I had found a new favorite recipe that would become a staple in my own kitchen. I asked Agnes if she would mind sharing the recipe with me, and she agreed with a smile. She wrote it out on a piece of paper, and I carefully tucked it into my purse, determined to make Septembergryde for my own family as soon as possible.

Over the years, I have made Septembergryde many times, each batch a little different from the last as I experimented with new ingredients and techniques. I have shared the recipe with friends and family, passing on the tradition that Agnes had shared with me that rainy September afternoon. The stew has become a symbol of comfort and warmth in my household, a dish that we always turn to when the days grow shorter and the air grows cooler.

As I stir a pot of simmering Septembergryde on my own stove, I feel a connection to all the women who have come before me, who have stirred the same pot, chopped the same vegetables, and shared the same recipe with their loved ones. It is a simple yet profound pleasure, to know that I am a part of this long line of cooks who have embraced the changing seasons and celebrated the bounty of the harvest with a steaming bowl of stew.

And so, as I sit down to enjoy a bowl of Septembergryde with my own family, I offer a silent thanks to Agnes and all the women who have shared this recipe with me. I am grateful for their generosity, their wisdom, and their love, which have infused every bite of this delicious stew with the warmth of tradition and the comfort of home.