- 1, kg of diced, lightly salted lamb
- 2, kg of potatoes
- 0.5 kg of carrots
- 1 kg rutabaga
- 2 onions
- 3 celery roots
- 2 parsley roots
- 1 s of leeks
- 1.2 l electricity or water
Procedure
1. Cook the meat first; don't let it boil vigorously.
2. Add the vegetables and potatoes as you finish peeling and dicing them.
3. Cook until everything is tender and flavorful. Season to taste.
If there's too much, you can freeze it or reheat it later. Serve with flatbread and butter on the side.
Recipes: Marlene Lunde (Oslo)
Do you have a recipe you'd like to share?
We at FjordBites are always happy to receive traditional and personal recipes. Send your recipe to fjordbites@fjordbites.com, and it may be published and shared with others.