Try Norwegian tradition this holiday: making lefse
Gather your household to join in cooking potato-based flatbread By Jackie Varriano, The Seattle Times
Published: December 23, 2020, 6:04am
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2 Photos Charles Schrag of Seattle has been making the traditional Norwegian food lefse since he was young. Schrag shows off his lefse, which is similar to a flatbread, made with potatoes near his Seattle-area home Dec. 7, 2020. (Mike Siegel/The Seattle Times/TNS) (Mike Siegel/The Seattle Times) Photo Gallery
Lefse. It’s a paper-thin flatbread, made from potatoes and cooked on a griddle, flipped with a long, narrow wooden stick, and eaten slathered with butter, sugar and sometimes cinnamon. If you’re of Norwegian heritage, you’ve most likely eaten it at Thanksgiving or Christmas for as long as you can remember.
It s a simple recipe but one no doubt filled with memories and love
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Jackie Varriano / The Seattle Times | 7:00 am, Dec. 23, 2020 ×
Charles Schrag of Seattle has been making the traditional Norwegian food lefse since he was young. Schrag shows off his lefse, which is similar to a flatbread, made with potatoes near his Seattle-area home Dec. 7, 2020. Mike Siegel/The Seattle Times/TNS
Lefse. It s a paper-thin flatbread, made from potatoes and cooked on a griddle, flipped with a long, narrow wooden stick, and eaten slathered with butter, sugar and sometimes cinnamon. If you re of Norwegian heritage, you ve most likely eaten it at Thanksgiving or Christmas for as long as you can remember.
December 22, 2020
BY JACKIE VARRIANO | TRIBUNE NEWS SERVICE
Lefse. It’s a paper-thin flatbread, made from potatoes and cooked on a griddle, flipped with a long, narrow wooden stick, and eaten slathered with butter, sugar and sometimes cinnamon. If you’re of Norwegian heritage, you’ve most likely eaten it at Thanksgiving or Christmas for as long as you can remember.
Charles Schrag has been making Norwegian lefse, a potato-based flatbread typically reserved for the holidays, since he was young. On Dec. 7, Schrag shows off some of his lefse near his Seattle-area home. (Mike Siegel/The Seattle Times/TNS)
Growing up, when celebrating Christmas with my dad’s side of the family, lefse (pronounced “lef-suh”) was an outlier on the table, sitting on a cut crystal platter among bowls of meatballs, cavatelli, cheese-filled ravioli and platters of braciola. It was the one thing my Grandma Jean (the lone Norwegian amid her Italian husband and their seven children) had from her side
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