NORWEGIAN POTATO LEFSA
Traditional Norwegian Potato Lefsa that's usually reserved for holiday meals. NOTE: It is important that dough balls stay cold till they are rolled out.
Provided by Thomas
Categories Side Dish Potato Side Dish Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain and mash well.
- In a large mixing bowl, combine 8 cups mashed potatoes, cream, butter, salt, and sugar. Cover potatoes and refrigerate over night.
- Mix flour into the mashed potatoes and roll the mixture into balls about the size of tennis balls, or smaller depending on preference. Keep balls of dough on plate in the refrigerator.
- Taking one ball out of the refrigerator at a time, roll dough balls out on a floured board. To keep the dough from sticking while rolling it out, it helps to have a rolling pin with a cotton rolling pin covers.
- Fry the lefsa in a grill or in an iron skillet at very high heat. If lefsa brown too much, turn the heat down. After cooking each piece of lefsa place on a dishtowel. Fold towel over lefsa to keep warm. Stack lefsa on top of each other and keep covered to keep from drying out.
Nutrition Facts : Calories 755.6 calories, Carbohydrate 133.4 g, Cholesterol 50.9 mg, Fat 18.1 g, Fiber 12.2 g, Protein 16.6 g, SaturatedFat 10.9 g, Sodium 989.4 mg, Sugar 5.5 g
GRAMPA'S GERMAN-STYLE POT ROAST
Grampa was of German heritage and loved the Old-World recipes given to him by his mother. I made a few changes so I could prepare this dish in the slow cooker and give it a slightly updated flavor. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Meanwhile, place potatoes, carrots, sauerkraut and pickles in a 7-qt. slow cooker. Mix paprika, allspice, salt and pepper; rub over roast. Brown roast in drippings over medium heat. Transfer to slow cooker. Add onions and garlic to drippings; cook and stir 1 minute. Stir in beer and mustard; pour over meat. Crumble bacon; add to slow cooker., Cook, covered, on low until meat and vegetables are tender, 6-8 hours. Remove roast; let stand 10 minutes before slicing. Strain cooking juices. Reserve vegetables and juices; skim fat. Return reserved vegetables and cooking juices to slow cooker. Stir in sour cream; heat through. Serve with roast; sprinkle with parsley.
Nutrition Facts : Calories 552 calories, Fat 31g fat (12g saturated fat), Cholesterol 127mg cholesterol, Sodium 926mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 39g protein.
GRAMMA & GRAMPA FJERSTAD'S LEFSE
When I was a teen my first husband's Norwegian grandparents taught me to make this thin, potato pancake. The recipe is delicious, of course, but the most wonderful thing about it was their tradition of making it as a family. Over 20 years later, I'm still using Gramma's handwritten card, but am finally posting this dear to my heart recipe for ZWT-6. The mashed potatoes must be completely cold before adding the flour or else the mixture turns to paste, so I like to make them the night before & refrigerate overnight. The lefse rolling pin, with it's deep, checkerboard grooves and the lefse turner are traditional tools, but the pancakes can easily be made with a regular pin and spatula.
Provided by Tinkerbell
Categories Breads
Time 4h30m
Yield 16-20 serving(s)
Number Of Ingredients 5
Steps:
- Peel the potatoes, cut into quarters (or smaller) and boil until tender.
- Mash the potatoes with the cream, butter and salt.
- Place the potatoes in the refrigerator to cool completely.
- Begin stirring in the flour, a cup or so at a time.
- Divide dough into 1-2 inch sized balls and roll each out into paper thin rounds on a floured board.
- Bake on a hot, dry griddle.
- Lightly brown one side and then carefully flip the pancake to brown the other side.
- Wrap and store in refrigerator or freezer.
- Serve with butter at dinner instead of rolls or as dessert with butter, cinnamon and sugar or jam.
Nutrition Facts : Calories 324.9, Fat 11.8, SaturatedFat 7.3, Cholesterol 33.1, Sodium 509.3, Carbohydrate 48.9, Fiber 4, Sugar 1.2, Protein 6.3
LEFSE
Lefse is a Scandinavian flatbread made with potatoes. We traditionally make these delicious breads during the holiday season. Serve them topped with butter and a sprinkle of sugar or jelly, then roll them up. It's hard to eat just one. -Donna Goutermont, Sequim, Washington
Provided by Taste of Home
Time 1h5m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Drain. Press through a potato ricer or strainer into a large bowl. Stir in cream, shortening, sugar and salt. Cool completely. , Preheat griddle over medium-high heat. Stir flour into potato mixture. Turn onto a lightly floured surface; knead 6-8 times or until smooth and combined. Divide into 12 portions. Roll each portion between 2 sheets of waxed paper into an 8-in. circle., Place on griddle; cook until lightly browned, 2-3 minutes on each side. Remove to a platter; cover loosely with a kitchen towel. Repeat with remaining portions. When cool, stack lefse between pieces of waxed paper or paper towels and store in an airtight container.
Nutrition Facts : Calories 180 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 151mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SANDY'S LEFSE
My friend is half Swedish and half Norwegian and she grew up in North Dakota. This is her mom's recipe. Posted for ZWT3.
Provided by Jamilahs_Kitchen
Categories Breads
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix with wooden spoon.
- Form into balls and roll with rolling pin on floured surface.
- Bake on hot flat cast iron skillet, cook until desired brownness, turn over and cook on other side.
- When done place on absorbent towel and place towel on top until cool.
- When ready to eat spread butter and sprinkle with sugar and roll up and enjoy. You can place anything to your liking roll and eat.
LANCASTER LEFSA (OLD WORLD RECIPE)
This is an old recipe from the Swedish side of the family. It is hard to record because it has been passed down from people who didn't use written recipes, but I have done my best. Cut lefsa in half for serving.
Provided by KelleyJo Lancaster
Categories Swedish Recipes
Time 8h47m
Yield 12
Number Of Ingredients 6
Steps:
- Mix potatoes, shortening, and half-and-half in a bowl; cover with plastic wrap and let stand 8 hours or overnight.
- Combine flour, salt, and sugar with the potato mixture. Stir dough until uniform and form into 12 small balls.
- Place balls in refrigerator; remove one at a time to keep the rest cool. Roll dough out on a floured surface using a floured rolling pin, into a very thin circle slightly smaller than the diameter of your skillet. Use more flour as needed to prevent sticking.
- Heat a lefsa pan or skillet over medium-high heat. Cook the dough circle until bubbles form, about 1 minute; flip and cook until done, about 30 seconds.
- Repeat rolling and cooking steps with the remaining dough.
Nutrition Facts : Calories 116 calories, Carbohydrate 15.7 g, Cholesterol 2.4 mg, Fat 5.1 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 1.5 g, Sodium 354 mg, Sugar 1.2 g
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