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Kålrodstappe (Norwegian-style turnip puree)

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Ingredients for 4 servings:

  • 1 m.-large turnip(s)
  • 2 large carrots
  • 3 small potatoes
  • 1 tbsp lard
  • Salt
  • pepper
  • nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Swede mash, swede porridge, swede puree, Norwegian side dish

Peel and chop the turnip, potatoes, and carrots, and cook in unsalted water until soft. Drain the water and puree everything. Add the lard and stir it in. Season to taste with salt, pepper, and a little grated nutmeg. You can also replace the lard with butter. This goes well with Norwegian dishes such as pinnekjøtt (cured lamb rib), family rib, or tynnribbe (pork crackling roast from the rib end). It also goes well with all lamb, turkey, and pork dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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