Stuvning

Stuvning is a culinary term used in Scandinavian cuisine, particularly in Sweden and Denmark, to describe a dish made by thickening a liquid, often milk or cream, with a roux. A roux is a mixture of fat, typically butter, and flour cooked together. The ratio of fat to flour and the cooking time of the roux determine the thickening power and flavor of the stuvning.

The base stuvning is usually seasoned simply with salt and sometimes white pepper. From this basic preparation, a wide variety of dishes can be created. Common additions include vegetables, such as peas, carrots, or cauliflower, transforming the stuvning into a vegetable stew. Seafood, like shrimp or mussels, can also be incorporated, leading to dishes like "skaldjursstuvning." Similarly, meat or poultry can be added.

Stuvning is often served as a side dish or as a component of a larger meal. For instance, vegetable stuvning is a traditional accompaniment to meatballs or pancakes in Sweden. The texture of stuvning is typically smooth and creamy, thanks to the thickening process. The flavor profile can vary greatly depending on the ingredients added, ranging from delicate and mild to rich and savory. It is a versatile preparation that highlights the use of simple ingredients to create comforting and satisfying dishes.