This is a very basic Norwegian stew but it also is one of the best stews I’ve made. It uses root vegetables and a low and slow cook time to get the most flavor out of the ingredients. Typically it calls for beef but I’ve made a chicken version with has a significantly reduced cooking time. You can probably use whatever mix of root vegetables you have on hand and also everything can be prepared well ahead of time so this is a fantastic nearly hands off meal that’s sure to be a winner in any household. This is perfect with the traditional flat bread (which is kind of like a giant cracker or a matzo) but probably great with any bread product though it’s thick and hearty enough to be eaten on its own. Also because this recipe is so simple, don’t be shy about the amount of salt especially if you’re using homemade chicken stock.
Lapskaus
In a dutch oven or other large stewing pot on medium high heat, add the oil and butter and heat completely through. Add the chicken with salt and pepper and cook for 4-5 minutes until browned on one side, flip and cook until browned on the other.
Turn the heat down slightly and add the onions, cooking for 7-10 minutes until they start to color and moving only enough so they do not burn.
Add the parsnip, celeriac, rudabega and carrots then cook the entire mixtures for 5-6 minutes. If it sticks to the pan you can simply add a small amount of water to release.
Once the vegetables are slightly sweated, add the flour, cook for about 60 seconds until it is no longer raw and then add all of the stock. Allow to cook at a simmer for 30 minutes until the vegetables become very tender and the stew thickens considerably.
Add the leeks to the stew and cook for another 7-8 minutes until they completely wilt then adjust seasoning to taste and serve hot.
Adapted from Living Nordic Life