This dish, also known as ‘Jansson’s temptation’ is said to have been named for Pelle Janzon, a food loving Swedish opera singer of the early 20th century. The recipe was published for the first time in 1940 and this rich dish quickly became a classic of the Swedish Christmas dinner table.
(Recipe courtesy of ‘Swedish Culinary Classics’ by Carl Jan Granqvist and Lena Katarina Swanberg)
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