Copper Chef: Norwegian – part 2: Potato Klub (with recipe)

Later on during our trip I was able to enjoy a different Norwegian treat for the first time.  It’s a potato dumpling called ‘klub’ (pronounced klube).  Talk about a heavy duty comfort food!  Uf-da! 

 

It starts with boiling up a ham bone (with plenty of meat still attached) to make a rich broth. 

 

 

Then you grind or grate raw potatoes… 

 

 

…and make a thick dough.  Form the dough into a ball.  Some people add a chunk of ham to the center; my friend doesn’t. 

 

Then you drop them into the ham broth and boil for almost 2 hours.

 

 

And there you have ham with potato klub.  They are also good cut up and pan fried.  I warn you now…they are addicting.

 

There’s a good blog post about making klub at http://www.northdakotakitchen.net/2010/03/potato-klub-kloob.html 

 

And here’s a recipe I found that seems close to my friend’s recipe. 

 

POTATO "KLUB"  

 

Ham

Raw potatoes, grated

Salt, if needed

1/2 tsp. baking powder

Flour

Bake ham in oven as directed. When done, pour off juice into a large kettle of boiling water. Then peel and grate the desired amount of potatoes in a large bowl (add salt, if needed), 1/2 teaspoon of baking powder and enough flour to stick together, enough to shape into the desired size dumpling. Drop dumpling into boiling water and cook until done.

 http://www.cooks.com/recipe/my5zg3tn/potato-klub.html