Dish

Klubb og fett

Klubb og fett is made by boiling potatoes until tender, then mashing them with flour and pork fat. The mixture is then formed into small balls and boiled in salted water. The dish is typically served with boiled carrots and turnips.

European cuisine› Northern European cuisine› Nordic cuisines› Norwegian cuisine

Dumplings

Origins and history

Klubb og fett has been a traditional Norwegian dish for centuries. It was originally a staple food for farmers and fishermen, who needed a hearty and filling meal to sustain them during long days of work.

Dietary considerations

Klubb og fett is not suitable for vegetarians or those who do not eat pork.

Variations

There are many variations of Klubb og fett, including those that use beef or lamb fat instead of pork fat. Some recipes also call for the addition of onions or other vegetables to the dish.

Presentation and garnishing

Klubb og fett can be presented in a variety of ways, including arranged on a platter or served individually on plates. It can be garnished with fresh herbs or a sprinkle of paprika for added color and flavor.

Tips & Tricks

When making Klubb og fett, be sure to use plenty of pork fat for the best flavor. It is also important to boil the potatoes until they are very tender, so that they mash easily.