Imelletty perunalaatikko
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Content in this edit is translated from the existing Finnish Wikipedia article at [[:fi:Imelletty perunalaatikko]]; see its history for attribution.
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Perunalaatikko | |
Place of origin | Finland |
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Region or state | Päijät-Häme |
Main ingredients | Potatoes, wheat flour |
Sweetened potato casserole (Finnish imelletty perunalaatikko) is a traditional Finnish dish from Päijät-Häme.[1] It is prepared by letting puréed potatoes, mixed with wheat flour, stand at a temperature of around 50°C (122°F). The amylase in the flour will start to break down the potato's starches to shorter carbohydrate chains, that is sugars. The temperature cannot exceed 75°C (167°F); otherwise, the amylase molecules will break down.[2] Through this process, the dish gets its distinct sweet flavour; nowadays, however, dark syrup (Finnish: tumma siirappi) can be added to give it sweetness. Dark syrup is made from sugarcane and it's the most common type of syrup in Finland. It has a similar taste to molasses, but is sweeter.
See also
References
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- Baeckeoffe
- Baked potato
- Fondant potatoes
- Funeral potatoes
- Gratin dauphinois
- Hasselback potatoes
- Jansson's temptation
- Knish
- Kouign patatez
- Kugel
- Kugelis
- Lancashire hotpot
- Panackelty
- Pâté aux pommes de terre
- Pommes Anna
- Pommes boulangère
- Potato babka
- Potato scone
- Potato skins
- Potato waffle
- Potatoes au gratin
- Rappie pie
- Rumbledethumps
- Sweetened potato casserole
- Tartiflette
- Yapchik
French fries | |
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Other deep-fried | |
Pan- or griddle-fried | |
Other or mixed |
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