|Key words:||potato, bacon||Category:||Main Dishes|
Bacon (Maybe Ham)
|Preparation:||Put 2 peeled potatoes per Klub in a blender w/ H2O and grind them up (puree?).
Grab a handful of the strained potatoes and add flour (lots of it).
Roll into a homogenous ball.
The consistency should be like bread dough. If there is not enough flour, they will fall apart when boiled. Too much, and they will be "doughy". (This is the part that my Grandmother had mastered)
You can wet your hands lightly to coat the outside of the Klub.
The official recipe calls for inserting a rolled up piece of bacon in the middle of the Klub.
My sister once put in some pre-cooked ham and it was still good. You could omit this step, but you wouldn't capture the true flavor of Klub.
Drop all the Klubs you have made into boiling water which is deep enough to cover the entire Klub, cover with lid slightly open to avoid boiling over, and leave at a rolling boil (low heat) for 45-55 minutes. Roll the Klubs around occasionally to avoid sticking to the bottom of the pot.
Serve with a side of melted butter for dipping. Sprinkle with pepper if desired.
Any leftovers can be kept in water in the fridge (don't be alarmed by their grey coloring the next day). Either microwave or fry (to heat them) with some eggs for breakfast the next morning.
|Notes:||Klub is a Norwegian dish, pronounced kloob, that my Grandmother and mother made for me. Klub is like a potato dumpling. The directions are not exact as far as proportions go, but that's why my they were best at making it; they had prepared it at least 100 times.|