Swedish cuisine is in its traditional form rather heavy and rich in fat. Due to long winters, the ability to store food for a long time was important, which explains the lack of fresh vegetables in many traditional recipes. Various turnips were common in older cooking, but these were largely supplanted by the potato when it was introduced in the 18th century.
Fish and meat play a prominent role in any traditional Swedish dish, vegetarianism being historically non-existent.
In the new Swedish kitchen, dishes are lighter, smaller and generally contains several different vegetables. This mode of cooking is highly influenced by French and American cuisine.
