Janssons Frestelse with anchovy | Vegan-Gluten free | YouTube | Christmas

Hello my lovelies! Welcome to the first week of 5 weeks of Christmas. I wanted to start of this series with making buffet items, on Monday we made vegan meatballs with a lovely beetroot salad. Today we are making a vegan Janssons frestelse! Do keep in mind that this requires some prep work the anchovy needs a week of pickling before we can make the finished dish so make sure you have enough time to make this dish. Let's get to our second dish! You can follow me on my YouTube video.

What you need for anchovy:

4 dl (1.6 cup) water

1 tsp 12% white vinegar

1/2 dl (0.2 cup) sugar

1 tbsp sandalwood spice

1 tbsp cinnamon

1 tsp oregano

1 tsp ground black pepper

1 tsp ground white pepper

1 tsp cayenne pepper

1 tsp ginger

1 tsp nutmeg

1 tsp ground cloves

1 tsp salt

1/2 tsp ground cardamom

4 bay leaves

75g aubergine

What you need for Jansson:

2 large onions

1,3 kg floury potatoes

4 dl (1.6 cups) oatly imat

1/2 dl (0.2 cup) corn starch

3 tbsp liquid from the aubergine pickle

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1 dl (0.4 cup) breadcrumbs (gluten free)

Serves around 10 people.

This recipe requires some preparing as we will pickle our aubergine first. Begin with boiling water then add the vinegar, sugar and salt while stirring. Then add the seasoning and allow it to cool before transferring into a jar. Keep in mind we are going to add aubergine so it needs to be large enough for that.

Next wash, peel and slice the aubergine to thin rods the ones that contain the core you can set aside and use for something else. Add the rest to the pickle and place in the fridge for up to a week. Every once in a while give the jar a shake to assure you get the most out of the flavour.

After a week we can finally make our Jansson, begin with chopping the onions and fry them off in a pan until translucent.

Peel and slice the potatoes into thin rods. In a bowl add oatly, corn starch and liquid from

the pickle along with salt, pepper and garlic powder and give it a mix.

Preheat the oven to 225°C (435°F)

Into a gratin dish add a third of the potatoes. Divide onion and aubergine over the potatoes and then repeat do keep in mind that the top layer should be the potatoes.

Pour the oatly mixture evenly on top and coat with bread crumbs. Bake in the oven for an hour and last 20 minutes I recommend covering it with aluminium foil as it might get burnt otherwise.