Norwegian traditional food recipes are simple, easy to make and great for families. One popular and well known dish is ‘Flesk og duppe’, directly translated meaning bacon and sauce. Cooked from scratch and served with vegetables this dish is both nutritious and tasty. And there’s no fancy and hard to source ingredients.
Our favourite ‘Flesk og duppe’ recipe is this one, from Eyvind Hellstrøm. The apple works great with the pork and there’s lots of vegetables which both makes the dish look and taste great.
Eyvind Hellstrøm is one of the best chefs from Norway. He’s moved from running a Michelin starred top restaurant to lead a food revolution in Norway. Eyvind is passionate about eating well and healthy; home made, as well seasonal and traditional food. In times where ready made meals are on a rise, he’s mission is to teach the Norwegian people how to cook and love food. He’s also bringing back traditional recipes that are about to be forgotten. This recipe, ‘Flesk i duppe’ is one of them.
Preparation time is dictated by the time it takes to boil the potatoes. If you pre boil the potatoes the day before, you can easily have a tasty dinner in less than 30 minutes.
Ingredients
900 gr unsmoked tick sliced bacon
1 1/2 broccoli stem
3 carrots
6-9 potatoes
3 apples
salt and pepper
Unsalted butter
olive oil
6 tbs finely chopped chives
Bechamel sauce
6 dl whole milk
1 1/2 dl single cream
60 grams plain white flour
60 grams unsalted butter
1 1/2 rosemary sprigs
Method
Sprinkle freshly ground black pepper on the bacon.
Make the Bechamel (white) sauce; Heat milk and single cream together with rosemary sprigs. Melt butter in a casserole and add the flour. Add the milk and whisk until even. Allow the sauce to boil for 6 to 8 minutes.
Peel potatoes and cut it in fine slices (on a grater or by hand). Heat a frying pan and ad just a little olive oil and fry the potato until golden on both sides. Sprinkle with Moldon salt.
Peel carrots and chop into pieces. Chop the broccoli stem into similar pieces and boil the vegetables for 2 minutes in slightly salted water. Remove from the heat and place the vegetables in cold water.
Peel and chop the apples. Melt butter in a frying pan and fry the apple until golden.
Fry the bacon on medium heat with a drop of olive oil, until golden and slightly crisp.
Serve
Add the sauce as a base on a dinner plate, sprinkle with chopped chive. Place the bacon, vegetables and fried apple on top and serve the fried potatoes on the side.
This will be our dinner tomorrow. Let me know if you will be trying it out too.
Smakelig måltid!
Source tv3.no
Hi Ina. Thank you for sharing your version of the tradition recipe of ‘flesk og duppe’! I am sure every family will have theirs. This is by gourmet chef Hellstrøm. I really love his recipes which is easy to follow and usually tastes amazing. Best, Bianca
This is really not a traditional recipe at all. You’re not meant to use bacon, it’s pork belly slices. Also it’s not rosemary, it’s chives. Also it’s meant to be served with carrots.
Hi Hans. This is the world class chef Hellstrøms version of the dish. Thanks for sharing yours! x
This receipe is not very traditional – i am sure it is good.
Not supposed to use bacon – it is fresh sliced pork-belly, or if fresh pork is not obtainable you can in a pinch use salt pork.
Apples and broccoli and rosemary is rarely if ever used with this in Norway, we use “rotmos” or carrots – and lots of salt and pepper.