Monégasque Klubb og Fett

Ingredients

In this Monégasque adaptation, we have added a touch of elegance to the traditional Norwegian Klubb og Fett. The original dish is typically made with simple ingredients like potatoes, flour, and salt, boiled and served with melted butter or bacon. In our version, we have enhanced the flavors by incorporating Monégasque influences. The dumplings are now seasoned with herbs and spices, and the gravy is made with beef broth and red wine, giving it a richer and more complex taste. We alse have the original recipe for Klubb og fett, so you can check it out.

• 4 large potatoes, peeled and grated (800g / 1.75 lbs) 4 large potatoes, peeled and grated (800g / 1.75 lbs)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary 1/2 teaspoon dried rosemary
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1/2 cup (120ml) red wine 1/2 cup (120ml) red wine
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 8g (2g saturated)
• Carbohydrates: 68g (2g sugars)
• Protein: 8g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the grated potatoes, flour, salt, black pepper, thyme, rosemary, and nutmeg. Mix well until the ingredients are fully incorporated.
2. 2.
   Shape the potato mixture into small dumplings, about the size of golf balls.
3. 3.
   In a large pot, bring the beef broth and red wine to a boil. Carefully add the dumplings to the boiling liquid and reduce the heat to a simmer. Cook for about 20 minutes, or until the dumplings are cooked through and tender.
4. 4.
   In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until the mixture turns golden brown.
5. 5.
   Gradually whisk in the hot broth from the pot, stirring constantly to avoid lumps. Continue cooking until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
6. 6.
   Serve the dumplings with the rich gravy poured over the top. Enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out any excess moisture from the grated potatoes before mixing them with the other ingredients. This will help the dumplings hold their shape better during cooking.

Tips & Tricks

• For a twist on the traditional recipe, you can add cooked bacon or sautéed onions to the dumpling mixture for extra flavor.
• If you prefer a thicker gravy, you can mix a small amount of cornstarch with cold water and add it to the simmering gravy, stirring until thickened.
• Serve the Klubb og Fett with a side of lingonberry jam for a touch of sweetness that complements the savory flavors.

Serving advice

Serve the Monégasque Klubb og Fett hot, with the dumplings generously coated in the rich gravy. Garnish with fresh herbs like parsley or chives for a pop of color and freshness.

Presentation advice

Arrange the dumplings on a serving platter and pour the gravy over them, allowing it to pool around the dumplings. Sprinkle some freshly ground black pepper on top for an added touch of elegance.