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Klubb-Norwegian Potato Dumplings

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.0
Energy (kCal)690.0
Carbohydrates (g)149.04
Total fats (g)3.2
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the raw, grated potato with the flour immediately to stop the potato turning brown. | 2. Mash the boiled potato, mix with the grated potato and add salt to taste. Roll the potato mixture into balls and leave to summer in salted water for approximately 30 minutes. | 3. Make sure there is enough water in the pan so that the dumplings are not touching. | 4. Serve with goat's cheese sauce and meat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 750 grated - - - -
    potato 250 boiled - - - -
    barley flour 200 g 690.0 149.04 21.0 3.2
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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