European Cuisine Vol 9

Norway

hello dear readers and welcome once agianto europian cuisine this week we are in Norway a country whoose food in its traditional way wasmainly made from the raw and preserved food such as game and fish mainly becayse of the long winters.

Potato Klubb (Norwegian Potato Dumplings)

Ingredients

1 h 30 m 8 servings 378 cals

 2 cups all-purpose flour 

1/2 teaspoon salt 

1/4 teaspoon baking powder 

1/4 teaspoon ground black pepper 

4 cups potatoes, peeled and grated 

2 tablespoons grated onion 

8 ounces cooked ham, cut into 1 inch cubes 

2 teaspoons salt 

1 cup melted butter 

Directions

Prep 30 m

Cook 1 h

Ready In 1 h 30 m

Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.

Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.

Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.

Footnotes

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-

And as always have a chilled day from the Viking