Potato Lefse Norwegian Recipes

Lefse can be served with peanut butter cinnamon and sugar or savory toppings like deli meat and cheese. Gently stir in the 13 cup 43g flour.

Perhaps No Food Is More Beloved By Norwegians Than Potato Lefse Here Is The Basic Recipe For Norwegian Potato Lefse Recipes Food Minnesota Food

Pull off about 112 of the dough which will be a generous 1-ounce piece.

Potato Lefse Norwegian Recipes. Divide the potato mixture into enough for 10 lefsa per batch and add the proportionate flour to mix in just before you roll the dough. Cook on the griddle until bubbles form and each side has browned. Alsoif your potatos are very moist either dry them in the oven or cut back on the amount of cream you add to the dough.

Perhaps no food is more beloved by Norwegians than the potato lefse recipe. The Norwegian lefse recipe below for 5 lbs of potatoes makes about 40 sheets of lefse and takes me about 2 hours to roll and cook. Dont Start Rolling Another Out Until the First Lefse is Done.

Drain and mash them with a potato ricer. It is often served with toppings such as butter sugar cinnamon jellies and even savory. Place the potatoes in a pan with cold water and cover.

Over medium-high heat bring the water and the potatoes to a gentle boil. 5 lbs potatoes Russet work well due to their high starch and low moisture content 1 stick of butter. Reduce heat cover and let cook for 20 minutes or until tender.

Lefse with brunost cream. Because you need the potatoes to be really dry and cool for lefse cook em up a day ahead of time. Run the hot potatoes through a ricer into a large bowl.

An ice-cream scoop works well for this. Flour a pastry cloth or board and rolling pin. For a potato-based versionand also one in Englishtry this American take on the lefse.

Lefse is a traditional Norwegian soft flatbread made with potatoes milk or cream and flour which is baked on a hot plate. Here are four Scandinavian potato recipes from hash to pancakes. There are many different versions out there on the internet but this one is one of the simplest.

Sprinkle with cinnamon sugar and butter or wrap up with juicy pickled herring. This delicious potato bread is akin to a tortilla but Scandinavian style. Place the lefse on a damp towel to cool slightly and then cover with a damp towel until ready to serve.

The total cooking time of each lefse is three minutes. Pinch off pieces of dough the size of a biscuit and form into balls. Using your lefse stick transfer the lefse to your griddle.

Let cool to room temperature. In a large pot cover diced potatoes with cool water and cook until tender. Bring to a boil over medium hit and cook the potatoes until they are soft and tender.

Combine mashed potatoes with whipping cream butter salt sugar and flour to make flat rounds of tasty potato lefsa which are browned in a skillet and served warm. This recipe in Norwegian again sorry is for thin lefser and an intriguing brown cheese cream filling. Peel and slice three large Russet potatoes cover with water and bring to a boil.

Use a pastry blender to cut the flour into the chilled potatoes. It is also found in Sweden where it is called läfsa or löfsa. Peel the potatoes and cut them into large uniformly-shaped chunks.

Stir flour into the potato mixture. Add butter cream salt and sugar to the riced potatoes and beat. If you are storing the lefse after it has cooled fold it in quarters and place 8-10 sheets into a 1 gallon freezer bag.

Place in a small saucepan and cover with cold water. Prepared on special lefse griddles and turned with a long lefse stick this paper-thin potato bread is best served warm. Cook until the potatoes are very soft and easily pierced with a fork 10-12 minutes from the start of the boil.

Mix in butter cream salt and sugar. Preheat a lefse griddle or cast iron griddle to 425 F. Add in cooled mashed potatoes butter and cream and combine thoroughly.

At 1 minute and 30 seconds use the lefse turning stick to flip the lefse over and cook until the timer reaches a total of 3 minutes. Adjust as you need to. Keep in mind lefse is a soft fairly delicate bread thanks to its high percentage of potato.

In the bowl of a stand mixer combine flour salt and sugar. It will be quite thin. Starting with this one ball of dough roll it on a well-floured surface to about 6 in diameter.

You wont have to add as much flour to the rolling surface and will have more tender lefse. Finely mash the potatoes and place into a large mixing bowl. Prep Time 1 hr Cook Time 25 mins.

Run hot potatoes through a potato ricer and place in a large bowl. 2 Heavily flour a countertop. Potatoes have become firmly entrenched in Norwegian Swedish and Danish cuisine.

Holidays in many Norweigan homes means getting together with family sharing a dinner together and lefseLefse is an iconic holiday food served on the tables of Norweigian Americans on Thanksgiving and worldwide on Christmas. You can freeze the lefse in the same way. 212 cups all-purpose flour Peel the potatoes and then boil until tender.

Remove the lefse and put on a large plate to cool. 500 g mashed potatoes about 2 12 cups see mashed potatoes recipe 110-140 g flour about 1 cup Salt to taste depends on how salty the mashed potatoes are.

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