We hadn’t planned to make a Norwegian Christmas dish this year but then, after a chat with both Adelheid and Kristin, we changed our mind. We ran to the butcher down the street to see what he could do for us in terms of salted and smoked meat. While we secretly hoped for lamb, we struck out and came out with a partial leg of pork (as expected).
Ingredients (4-6 people):
Boil water in kettle and transfer to pan. Put ham (or lamb) in the water and boil for 2.5 hours. When ca. 40 minutes remain, add the sliced rutabaga to the pan. When the rutabaga is cooked, remove the meat and the rutabaga and keep them warm until serving. Mix the flour into the cold milk and add to the pan. Boil the soup for about 10 minutes longer. Add stock cube and/or salt to taste.
Serve hot soup in a bowl and - if you are not uncouth - meat, rutabaga, lefse, and potatoes on a side plate. Rob and Hild have no couth and therefore add everything to the soup bowl and even dip their lefse in the soup! Honestly, how bad can they get?!
Photo: The meat boiling in the pan
Photo: The sliced rutabaga added to the pan
Photo: The milk has been added - nepespa nearly ready
Photo: Dinner is ready!