Lefse

3 C potato flakes
1 T sugar
3 C skim milk
1 3/4 tsp salt
1 stick butter (1/2 cup; do not use margarine)

Mix dry ingredients in a large bowl. In a medium saucepan heat milk and butter until butter melts and milk is foamy (do not boil). Pour milk mixture over dry ingredients and blend well. Cover with a damp cloth resting on the potato mixture; then cover the bowl. Chill overnight or at least 8 hours.

Blend 1 1/2 cups of flour into the potatoes with a pastry or electric mixer (do not use your hands or the dough will become too warm). Keeping dough cold, roll an ice cream scoop sized bit into a ball. Flatten and dust with flour. Place on a well-floured, cloth covered surface and roll thin using a floured grooved rolling pin, flipping the dough a few times as you roll.

Heat the lefse grill to 500 degrees. Transfer the rolled dough to the grill with a lefse stick. Cook until browned (about 30 seconds); flip and cook the other side (about 15 seconds). Remove the cooked lefse and place between two pieces of cloth where it will continue to cook. Repeat with the remaining dough.

After the lefse is cool it may be kept in a breathable container or frozen for longer term storage. Older lefse may be refreshed by placing it in a microwave oven and heating on high for about 10 seconds.

Makes 15-25 pieces, depending on size.

NOTE: Potato Buds changed their recipe in 2010. Using the newer Potato Buds, adjust amount of potatoes to 2.25 cups.

Butternut Squash and Roasted Garlic Puree

1 large or 2 small butternut squash (4lbs)
20 cloves of garlic (1.5-2 heads)
4 T olive oil, divided
¼ C water
2 leeks, finely chopped
5 C stock (chicken or vegetable)
salt and pepper to taste
2 T finely chopped chives

Preheat oven to 350. Peel, seed and cut squash into 1” slices.

In a large roasting pan, combine squash, garlic and 2 T of the oil. Toss. Pour in the water. Roast, stirring occasionally until the garlic and squash are golden and soft, 50-60 min. Add more water if the squash begins to scorch.

While the squash and garlic are roasting, in a heavy frying pan over medium heat, warm the remaining 2 T of oil. Add leeks and sauté until golden brown, 12-15 min. Set aside.

In a blender, in batches, combine roasted squash, garlic and lees with 1 cup of the stock. Puree until very smooth, about 1 min. Transfer pureed squash to a large saucepan. Stir in remaining 4 cups of stock and bring to a simmer. Season to taste with salt and pepper.

Ladle into warmed bowls and garnish with chives.

4-6 servings


[based on 4 servings]

Calories 386
Calories from Fat 134

Total Fat 14.9g (23%)
Saturated Fat 2.2g (11%)
Cholesterol 0mg (0%)
Sodium 985mg (41%)
Total Carbohydrates 65.3g (22%)
Dietary Fiber 10.2g (41%)
Sugars 12.8g
Protein 7.1g

Vit A 981% Vit C 177%
Calcium 29% Iron 25%
Nutrition Grade A