Bacon, parsley sauce and roasted potatoes
If you want to try something danish (that is not pastry) this is it: Bacon with parsley sauce and potatoes.
A modern version of the Danish national dish
Ingredients for 4 sandwiches
8 slices of rye bread, 2 tbsp. bacon fat for frying potatoes, 4 medium size potatoes, 40 grams of butter, 4 tbsp. wheat flour, 400 ml. whole milk, 1 bundle of parsley, 1 nutmeg, 16 thick slices of bacon, salt and pepper
Cooking
Slice the potatoes in thin slices and roast them in the bacon fat until crispy.
Melt the butter in a saucepan, add flour and stir. Add the milk a little at a time and whisk well to avoid lumps.
Rinse and chop the parsley and stir in the sauce. Season with salt, pepper, and grated nutmeg.
Roast the rye bread, and fry the bacon in a pan until it is crisp.
Serving
Place the roasted potatoes on 4 of the bread slices and put the bacon on top. Add sauce to your sandwich and close it with the remaining pieces of bread. Eat and enjoy it.