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Swedish Palt

Updated on February 10, 2013

Comfort Food from Scandinavia!

Swedish Palt has remained one of my favorite comfort foods for as long as I can remember.

My mother emigrated as a child to Canada from Sweden during the early years of the 1900s. A love for palt was the one custom she carried across the Atlantic.

Palt is served in a variety of ways, either filled with meat, or on its own for the vegetarian. Mom would serve a hefty portion with a bit of fried bacon and lingonberry on the side.

This old-fashioned potato dumpling made good sense during hard times and through the dark winter. Traditional boldpalt is made from the blood of animals, mixed with rye wheat or barley flour the mixture sits overnight to swell. In the morning mashed potatoes were added. Using the blood of pork, beef, or reindeer, families were able to maintain a healthy diet.

I prefer flatpalt, which is made of potato and flour, shaped into balls, then boiled. Leftover flatpalt was always the best. Mom would cut the dumplings into cubes and fry with bacon. She called them "golden nuggets," and for my siblings and I they were as good as gold!

The Queen of Palt

Swedish Gourmet

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