NORWEGIAN BUTTER SAUCE (SANDEFJORDSMOR)
This amazing and simple butter sauce is wonderful on all types of fish, but also works beautifully on shrimp and lobster.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 27m
Yield 4
Number Of Ingredients 6
Steps:
- Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
- Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 6.8 g, Cholesterol 78.9 mg, Fat 25.6 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 16 g, Sodium 54.7 mg, Sugar 0.1 g
NORWEGIAN MEATBALLS
These meatballs are a favorite around our area. On May 17, Norwegian Independence Day, many people serve them with a mashed rutabaga and potato dish. So this recipe is both delicious and very traditional.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield about 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, milk, bread crumbs, onion and seasonings. Let stand until crumbs absorb milk. Add meat; stir until well blended. Shape into 1-in. meatballs. , Place meatballs on a greased rack in a shallow baking pan. Bake at 400° until browned, about 18 minutes or until a thermometer reads 160°; drain. Set aside. , For gravy, in a large skillet, saute onion in butter until tender. Stir in flour and brown lightly. Slowly add broth; cook and stir until smooth and thickened. Blend in the cream, cayenne and white pepper. Gently stir in meatballs; heat through but do not boil.
Nutrition Facts : Calories 255 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 638mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 19g protein.
NORWEGIAN BETASUPPE
Make and share this Norwegian Betasuppe recipe from Food.com.
Provided by ElaineAnn
Categories Norwegian
Time 2h55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine peas, ham, onion, thyme and water in a large Dutch oven and simmer for 1 1/2 to 2 hours.
- Add potatoes, rutabaga, celery root, leek and salt. and cook for another 30 to 45 minutes.
NORWEGIAN VEGETABLE SOUP (FERSK SUPPE)
Make and share this Norwegian Vegetable Soup (Fersk Suppe) recipe from Food.com.
Provided by ElaineAnn
Categories Vegetable
Time 4h50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepot, bring water, salt, beef and soup bone to a boil. Reduce heat and simmer for 1 hour. During cooking, remove foam that forms on top.
- After 1 hour, add chopped onions and continue to simmer for 1 hour.
- Then add carrots, cabbage, nutmeg, bouillon and pepper. Simmer another 1/2 hour. Remove meat and bones and keep meat warm.
- Prepare sauce by mixing white sauce with vinegar, sugar and horseradish.
- Serve the soup first, then the meat and sauce.
- Tastes good with steamed red potatoes sprinkled with parsley.
Nutrition Facts : Calories 396.6, Fat 32.2, SaturatedFat 13.3, Cholesterol 60.4, Sodium 1380.7, Carbohydrate 13.1, Fiber 2.6, Sugar 7.5, Protein 14.1
NORWEGIAN LABSCOUSE
This is a family favorite. My grandfather started making for my dad when he was a little boy- a Norwegian dish that always pleases the whole family and leaves us begging for more. I realize that it may be confusing that there are no amounts listed. This is a "to taste" recipe. And the amounts are equal if you have a 3 lb roast then you use 3 lbs of potatoes. When mashing them together add milk/pot liquor to your preference of consistency. Also the seasonings you add should be to your taste i.e. garlic, salt, pepper, butter or other spices YOU like. Adapt this recipe to your taste and make it YOUR dish! I am now making amounts for those who are totally confused.
Provided by Shawn C
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Using the pound for pound corned beef to potatoes wash off any seasoning on corned beef, use any juice on a none seasoned corned beef in the boiling water. with onion and garlic.
- Figure 20 minutes per pound for cooking.
- Cook at a low boil, high boil will produce a tough roast.
- Boil beef with salt and pepper until half way through cooking time.
- Remove meat. Cut off all the fat and dispose; dice meat into small tiny pieces and put back into pot. i have actually chopped it up a little more in my food processor.
- Wash, peel, and dice potatoes; add to the pot, continue to low boil until potatoes are done.
- Be careful not to over cook potatoes.
- Drain well over a large bowl to reserve juices (pot liquor).
- In another large bowl mash potatoes and beef together adding milk, butter, and salt and pepper to taste. and making sure all are blended well and you have a smooth texture.
- If additional liquid is needed, you can use some of the reserved "pot liquor" instead of more milk.
- **TIP** For breakfast; fry up some like hash and have with eggs.
- Its great!
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