Hangikjöt with bechamel, pickled red cabbage, green peas, and laufabrauð.

Cooking time: 2 hours | 6 persons

 Our classical Icelandic hangikjöt

Ingredients

Hangikjöt

  • 1 pice deboned leg hangikjöt, approx 1,5 kg.
  • Water

Place the deboned hangikjöt in a pot with cold water, simmer slowly for appox. 40 minutes per kg. Take of the stove and leave to cool in the broth. Slice and serve with the truly traditional bechamel sauce with potatoes, pickled red cabbage, green peas and Icelandic laufabrauð.

Bechamel with potatoes

  • 50 gr butter
  • 50 gr flour
  • 8 dl milk
  • Sugar
  • Salt & pepper
  • Nutmeg
  • 600 gr potatoes, boiled & peeled

Melt the butter in a pan and mix in the flour, add the milk bit by bit and work together. Simmer for 20 minutes and stir regularly. Season with salt, pepper, nutmeg, and a pinch of sugar. Add the potatoes and leave to warm in the sauce before serving.

Sides

  • Pickled red cabbage
  • Green peas, can be frosen or canned
  • Laufabrauð, a Icelandic deep fried flatbread enjoyed during the Holidays.

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