Best 10 Potet Klub Norwegian Potatoes Could Be Gluten Free Recipes

KLUBB RECIPE - NORWEGIAN POTATO DUMPLINGS

Steps:

• Bring large pot of salted water to hard simmer
• While water is warming, grate potatoes and put in big bowl
• Add flour, egg, and salt to the bowl
• Mix and knead until firm. Add more flour if necessary to bring to stiff bread dough consistency
• Wrap dough around one cube of ham. Each dumpling should be the size of a large meatball and you should get 8-12 dumplings.
• Drop dumpling into simmering water and allow to cook for 45 minutes, making sure dumpling does not stick to the bottom of the pot.
• remove with a slotted spoon and serve with butter, salt, and pepper

POTATO KLUBB (NORWEGIAN POTATO DUMPLINGS)

Steps:

• 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.

POTET KLUB (NORWEGIAN POTATOES) (COULD BE GLUTEN-FREE)

Steps:

• Peel the potatoes. Using a cheese grater, grate the potatoes and place in a large mixing bowl.
• Using a KitchenAide or other stand mixer, Add the flour one cup at a time until the potatoes are not sticky and are able to handle. You may need to add more or less flour, depending on how sticky the potatoes may become.
• Form the potatoes and roll up into a ball about the size of a tennis ball. This should make about 6 balls.
• In a large pot, boil the potatoes in salted water for about 20 minutes or until soft when poked with a fork.
• Remove them from the water and allow to cool for about 10 minutes or so. Slice the potatoes into good bite-size pieces.
• Heat a large skillet and add the 3 tbsp of olive oil or butter and add the sliced potatoes and fry until golden brown and salt and pepper for taste.
• Add the canned milk and cook in the potatoes until the milk has evaporated into the potatoes. These go really well with a roast or a ham and add a vegetable and you have a delicious meal!

NORWEGIAN PARSLEY POTATOES

Steps:

• Put the water, salt and potatoes in a pot and cook until the potatoes are just tender.
• Drain well.
• Pour the melted butter over the potatoes.
• Sprinkle the chopped parsley over the potatoes and toss lightly.
• Serve hot.

KLUB

Steps:

• In a medium bowl, stir together the flour and baking powder. Stir in potatoes to make a sticky dough.
• Bring a large pot of water to a boil, and add 2 teaspoons of salt. Squeeze the potato mixture into 6 or 7 dumplings, or your desired size. Drop carefully into the boiling water. Simmer for 30-45 minutes, until they float. Remove to a platter with a slotted spoon.
• Serve with melted butter and/or warmed cream and lots of black pepper!

POTET (POTATO) KLUB

Steps:

• Mix potatoes, flour, baking powder and salt together to make a stiff dough.
• Form dough into dumplings, placing a small cube of ham in center of each dumpling.
• Add enough flour to keep from sticking.
• Drop into boiling ham broth or stock. Cook one to one and a half hours. Serve with hot butter and ham.

NORWEGIAN POTATO KLUB

Steps:

• Place bacon in a large skillet over medium-high heat. Remove bacon from the pan, and reserve the grease.
• In a medium bowl, stir together the flour and baking powder. Stir in potatoes to make a sticky dough.
• Bring a large pot of water to a boil, and add 2 teaspoons of salt. Squeeze the potato mixture into 6 or 7 dumplings, or your desired size. Drop carefully into the boiling water. Simmer for 45 to 60 minutes. Remove to a platter with a slotted spoon.
• Serve with bacon grease brushed over the top, and crumbled bacon. These may also be sliced and fried the next day for another great meal.

NORWEGIAN HERBED POTATOES

Steps:

• Cook potatoes in boiling salted water for 15 minutes or until tender. Cool slightly.
• With a sharp knife, remove one narrow strip of skin around the middle of each potato.
• In a large skillet, melt butter; add parsley and marjoram. Add the potatoes and stir gently until coated and heated through.

UNCLE ODD'S "KRUMKAKER"

Steps:

• Whisk eggs and sugar untill starting to thicken.
• Add the flour, cardamum and melted butter.
• Add the cold water in the end.
• Stir into a nice smooth batter.
• Leave the batter in the fridge for an hour or so. (or a day or two if you don't have the time to do the baking right now).
• And here's the big deal - you have to cook them in a "krumkakejern", either one to use on your stove or and electrical one.
• Add a tablesppon of batter onto the hot and greased (just the first one) iron. Cook light brown (need some practice) and roll into nice rolls, cool over a small dish to create small "cups" to fill with icecream, whipped cream and berries, or other desserts, or use a "krumkakeruller" which can be bougth in stores overseas (scandinavia), just as the iron. They should be thin and crisp.
• These "cookies" taste wonderful, and in Norway you just have to have them for Christmas. They're a must, and if you've made them into small cups and fill them with wipped cream and cloudberries, and maybe some cloudberry liquor on top, it's the perfect dessert.

INSTANT POTATO NORWEGIAN LEFSE

Steps:

• In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt. When the milk has come to a boil, add the potato flakes and stir until smooth. Pour the potatoes into a large bowl and refrigerate.
• When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough. Flour a counter surface and roll the dough out as thin as possible. Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
• Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top. Flip and cook for another 3-5 minutes.
• Continue to cook the individual slices until the potato dough is gone. You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time. Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.