A traditional Latvian open-faced tart with a rye crust filled with sweetened carrot and potato puree, seasoned with caraway.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden cutting board
Garnishes: caraway seeds, sour cream
Accompaniments: herbal tea
Instructions
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1
Mix rye flour, softened butter, egg, and salt into a firm dough. Press into a greased tart pan forming a thin crust with raised edges.
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2
Boil potatoes until soft, drain and mash smooth. Boil or steam carrots until tender, mash and combine with potatoes.
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3
Mix the vegetable puree with sour cream, sugar, and caraway seeds until smooth.
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4
Spread filling evenly over the rye crust.
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5
Bake at 200°C (390°F) for 30-35 min until crust is firm and filling is set with golden spots.
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6
Cool to room temperature before slicing. Serve as a snack or dessert.
Did You Know?
Sklandrausis has EU Protected Designation of Origin status, one of few Latvian foods with this distinction.
Chef's Notes
Equipment Tips
- tart pan
- mixing bowl
- potato masher
- oven
Garnishing
caraway seeds, sour cream
Accompaniments
herbal tea
The Story Behind Sklandrausis
Sklandrausis is a Livonian heritage dish from the Courland region, with roots stretching back to medieval times. The rye crust reflects Latvia's grain-growing traditions, while the carrot-potato filling showcases root vegetables that thrived in Baltic soils. It was granted EU PDO status in 2013, recognizing its unique cultural significance.
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