Norwegian Thanksgiving Side Dishes to Pair with Lefse

Lefse is a must have for the Thanksgiving gathering at our house, but it’s fun to have other Norwegian side dishes to compliment the lefse. Roasted root vegetables (rutabaga, parsnips and carrots) with dill butter, Kålstuing (creamed cabbage with nutmeg), sweet potato mash with Gjetost Cheese and Hveteboller (Norwegian Cardamom Buns) all add the traditional Norwegian flavors to the American Thanksgiving meal.

In Norway a lot of root vegetables are eaten through the long, cold winter months. Rutabaga, also called swede or neep, is a cross between a turnip and cabbage. The slightly sweet, slightly bitter vegetable can be mashed, sliced and boiled, roasted or even eaten raw; it is a golden yellowish orange color.

Parsnips are shaped like carrots and have a sweet nutty flavor; they become even sweeter when roasted. All three of the root vegetables pair beautifully with dill butter. Dill, a herb often used with fish, pickles and vegetables, is very popular in Norway.

When I was a child, my mother would prepare parsnips by boiling them whole, slipping the skins, slicing the parsnips the long way and frying them in butter with salt and pepper.

Kålstuing reminds me of a fancy version of the cooked cabbage we’d eat on a regular basis when I was a child. My mother would boil sliced cabbage, drain the cabbage and add whole milk, salt and pepper before serving. We’d eat the cabbage over a simple boiled potato topped with butter.

Kålstuing begins with a simple boil, but then a roux is made and a smooth sauce flavored with nutmeg as well as salt and pepper is created. The cooked cabbage is added. I, of course, needed to eat it over boiled potatoes for old time’s sake! I’m not sure I’ll ever make cooked cabbage any other way — the nutmeg and roux really added to the flavor!

Sweet Potato Mash with Gjetost cheese is a Norwegian twist on the sweet potato with marshmallows side dish that’s found its way to the traditional American Thanksgiving table. The smooth, caramel brown cheese adds a fabulous, more sophisticated flavor to the sweet potatoes; this side dish pairs beautifically with turkey. Norsland’s Ski Queen Gjetost goat cheese works wonderfully in this recipe.

Hveteboller (Norwegian Cardamom Buns) add a perfect touch to the Thanksgiving meal; the cardamom provides Norwegian flavor not to speak of the fabulous smell that fills the entire house when you bake them! It’s so hard to choose between the rolls and a piece of lefse — I guess it’s best to just take one of each to begin with!

Below you will find recipes for all the side dishes.:

Roasted Root Vegetables with Dill Butter

(Visual shown in final plate image below.)

• 3 carrots, peeled and cut into sticks
• 2 parsnips, peeled and cut into sticks
• 1 small rutabaga, peeled and cubed
• 3 tablespoons olive oil
• 2 tablespoons butter, softened
• 2 tablespoons fresh dill, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon lemon juice

1. Preheat the oven to 400 degrees.
2. Toss carrots, parsnips and rutabaga in olive oil, salt and pepper.
3. Spread on a baking sheet and roast. 30 to 40 minutes, stirring at the halfway point, until golden and tender.
4. Mix softened butter, chopped dill and lemon juice in a small bowl.
5. When the vegetables are done, toss with dill butter while warm and serve.

Kålstuing (Creamed Cabbage with Nutmeg)

• 1 small head of cabbage, thinly sliced
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups warm whole milk
• ¼ teaspoon ground nutmeg
• salt and pepper to taste

1. Boil cabbage for about five minutes until tender, but not mushy. Drain well and set aside.
2. Melt butter in a saucepan over medium heat; stir in flour and cook for one minute.
3. Slowly whisk in warm milk to form a smooth sauce.
4. Simmer until thickened, then season with nutmeg, salt and pepper.
5. Fold in cabbage and heat gently before serving.

Sweet Potato Mash with Gjetost Cheese

• 3 large sweet potatoes, peeled and cubed
• 3 tablespoons butter
• ¼ cup heavy cream (or milk for a lighter texture)
• 4 tablespoons grated Ski Queen Gjetost Goat Cheese
• salt and pepper to taste
• optional sprinkle of cinnamon and/or nutmeg as desired
• additional butter pat and Gjetost for garnish

1. Boil sweet potatoes in salt water until fork tender (about 20 minutes).
2. Drain and mash with butter and cream until smooth.
3. Stir in grated Gjetost while the potatoes are warm so the cheese melts evenly.
4. Taste and season with salt, pepper and cinnamon and/or nutmeg as desired.
5. Serve warm; top with a pat of butter and additional Gjetost shavings.

Hveteboller (Norwegian Cardamom Buns)

• 2 ¼ teaspoons active dry yeast
• ⅓ cup dry milk
• warm water (105 to 115 degrees) added to the dry milk to make 1 cup milk
• 3 ½ cups flour
• ⅓ cup sugar
• 1 teaspoon ground cardamom
• ¼ teaspoon salt
• 1 large egg
• 4 tablespoons melted and cooled butter

Topping

• 1 large egg
• 1 tablespoon milk

1. Mix dry milk powder with enough warm water (105 to 115 degrees) to create a total volume of 1 cup.
2. Sprinkle yeast over the milk; stir and let sit until frothy (about 5 to 10 minutes).
3. In a stand mixer bowl using a dough attachment stir together the flour, sugar, cardamom and salt.
4. Mix in yeast and milk, egg and melted, cooled butter to form a dough. (It will be a light, loose dough.)
5. Knead on a lightly floured surface until soft and smooth. If it is too sticky add a small amount of flour; if dense and crumbly add a little more milk.
6. Place in a greased bowl, turning to coat the dough; cover and let rise until doubled (about one hour).
7. Preheat the oven to 375 degrees. Line baking sheets with parchment paper or lightly grease.
8. Divide the dough into 12 equal pieces; form each piece into a smooth ball. Place on baking sheets about 2 inches apart.
9. Let the rolls rest for about 30 minutes.
10. In a small bowl, whisk together an egg and 1 tablespoon of milk; brush the tops of the rolls with the mixture.
11. Bake in a preheated oven until golden (about 15 minutes).

Hopefully, one or more of these Norwegian side dishes will find their way to your Thanksgiving table this year. It’s fun to put a Norwegian twist on the traditional American Thanksgiving meal along with your lefse. I love to introduce my family and friends to different side dishes at Thanksgiving!