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Reviewed: May 29, 2008

My Norweigian great grandmother made this receipe for her husband and 12 children growing up on a farm in Minnesota. Klub (we call it KRUB). I was raised on this stuff, which is my favorite food in the world. Just a note: We eat it exactly the same was the first day, but the second day is even better. I fill a frying pan with about a cup or so of milk. As the milk is warming on a medium burner, cut the potato Klub into bite size pieces. I just slice with a knife over pan. Cook until the milk has formed a "gravy" consistancy, stirring constantly. Serve on plates with dabs of butter. Yummy! I can't wait to make this again!!! Thank you for sharing this great receipe!!

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Reviewer:

Debi J.

	Cooking Level: Expert Living In: Portland, Oregon, USA
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Reviewed: Nov. 26, 2007

WE called it 'FreskaKrub'..Raw potato grated & mixed w/flour to make heavy dough. Made a dent to put in the diced salt pork & heavily peppered the dent & pork before sealing it. Boiled for 1 hour (about the size of a baseball) Serve with butter. Make the dumplings with WET HANDS..rinse after each one! Wonderful fried in butter the next day. Someone said 'remove the salt pork'??? Sacrilige!! YumYum!

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Reviewer:

Penny

	Cooking Level: Expert
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Reviewed: Nov. 19, 2007

When I lived in Norway in Sor Trondelag, the Klubb was made with Barley flour and the shredded potatoes were first rinsed (get some the starch out). the Salt Pork was served on the side. The Klubb was served with a sauce made with Geitost (brown goat cheese), hot salt pork bits and fat, and, for some, syrup! with boiled potatoes and rutabages on the side. Yum! it was delicious on a cold winter evening after skiing all day. the brunost sauce was basically a thin white sauce with plenty of shredded melted brown goat cheese (to taste).

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Reviewer:

selbusis


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Reviewed: Mar. 3, 2007

Oh gosh was I excited when I seen this! My Grandma Dole use to make this all the time while I was growing up. After she passed, nobody knew how to make it, my Mom never learned! This is definately a good Norwegian recipe. Thanks for posting it!

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Reviewer:

ames179

	Living In: Minneapolis, Minnesota, USA
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Reviewed: Oct. 18, 2006

My grandmother put a small piece of salt pork in the center of each dumpling before boiling. She didnt use bacon at all. They are done, when they float to the top of the pot of water. Maybe mine are smaller, but mine are done in about 30 minutes. I cut them into chunks, discard the salt pork, brown them in butter, and serve with additional butter for dipping. We called this Pault when I grew up, and it is our favorite breakfast treat!

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Reviewer:

TexasPrincess

	Cooking Level: Expert Home Town: Dallas, Texas, USA Living In: Boise, Idaho, USA
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Reviewed: Sep. 3, 2006

This is similiar to the recipe I grew up with. We didnt use baking powder though and instead of dropping the dumplings in boiling water, we actually put them in cheese cloth and so you can make larger portions. We put bacon in the middle and salt and pepper. It definitely hands down is even better the next day fried for breakfast. Oh and I grew up calling it potato crub. :)

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Reviewer:

Dorkus10494

	Cooking Level: Expert Living In: Rapid City, South Dakota, USA
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Reviewed: Nov. 27, 2005

Excellent Recipe, the potato balls were firm and tasty. Next time I will try to squeeze more of the water out since they tended to fall apart when I first put them in the boiling water.

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Reviewer:

CathyA


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Reviewed: Jun. 20, 2005

This is a comfort food for anyone with a Norwegian heritage. The only difference is we added ground cloves to the potato mixture, and served with butter. She is right when saying that they are great the next day.... fry them up in a frying pan with butter and they are even better.

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Reviewer:

BARRYCALGARY

	Home Town: Regina, Saskatchewan, Canada Living In: Calgary, Alberta, Canada
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