Recipe

Møsbrømlefse with Lingonberry Jam

Norwegian Delight: Creamy Møsbrømlefse with a Tangy Twist

4.5 out of 5

Indulge in the rich flavors of Norwegian cuisine with this traditional recipe for Møsbrømlefse. This delightful dish combines a thin, soft lefse filled with a velvety and savory møsbrøm sauce, topped with a dollop of lingonberry jam.

Snack› Møsbrømlefse

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

Preparation time

30 minutes

Cooking time

20 minutes

Total time

50 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Gluten-free (with appropriate flour substitution), Vegetarian (with vegetable broth substitution), Nut-free, Soy-free, Egg-free

Allergens

Milk

Not suitable for

Vegan, Dairy-free, Paleo, Keto, Low-carb

Ingredients

For the lefse: For the lefse:
2 cups (470ml) mashed potatoes 2 cups (470ml) mashed potatoes
1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
1/2 teaspoon salt 1/2 teaspoon salt
For the møsbrøm sauce: For the møsbrøm sauce:
2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
2 tablespoons (16g) all-purpose flour 2 tablespoons (16g) all-purpose flour
2 cups (480ml) beef broth 2 cups (480ml) beef broth
1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
Salt and pepper to taste Salt and pepper to taste
Lingonberry jam, for serving Lingonberry jam, for serving

Nutrition

Calories (kcal / KJ): 380 kcal / 1590 KJ
Fat (total, saturated): 22g, 13g
Carbohydrates (total, sugars): 38g, 3g
Protein: 8g
Fiber: 2g
Salt: 1.5g

Preparation

1.
In a large mixing bowl, combine the mashed potatoes, flour, butter, and salt. Knead the mixture until a smooth dough forms.
2.
Divide the dough into small balls and roll each ball into a thin, round lefse using a rolling pin.
3.
Heat a griddle or a large non-stick skillet over medium heat. Cook each lefse for about 1-2 minutes on each side until lightly golden brown. Set aside.
4.
In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously until a smooth roux forms.
5.
Gradually pour in the beef broth while whisking constantly to avoid lumps. Cook for a few minutes until the sauce thickens.
6.
Reduce the heat to low and stir in the heavy cream, nutmeg, salt, and pepper. Simmer for 5-7 minutes, stirring occasionally, until the sauce is creamy and well combined.
7.
To assemble, spread a generous amount of møsbrøm sauce onto each lefse. Roll them up and serve with a dollop of lingonberry jam on top.

Treat your ingredients with care...

Lingonberry jam — Look for lingonberry jam in specialty stores or online. If unavailable, cranberry sauce can be used as a substitute.

Tips & Tricks

To make the lefse more pliable, roll them out thinly and evenly.
If the møsbrøm sauce becomes too thick, add a little more beef broth to adjust the consistency.
Serve the Møsbrømlefse warm for the best flavor experience.
Experiment with different fillings such as sautéed mushrooms or caramelized onions for added variety.
Leftover møsbrøm sauce can be refrigerated and reheated for later use.

Serving advice

Serve the Møsbrømlefse as a main course accompanied by a fresh green salad or pickled vegetables. It can also be enjoyed as a festive treat during holidays or special occasions.

Presentation advice

Arrange the Møsbrømlefse on a platter, garnished with a sprig of fresh dill or parsley for an elegant touch. Serve with lingonberry jam on the side for guests to add according to their preference.