New Reporter Taste-Tests Høstfest Food

Published 09/29 2016 05:34PM

Updated 09/29 2016 05:34PM

Copyright 2016 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

If you're from around North Dakota, there's a good chance that you've been to many Høstfests over the years.

But the 39th annual Høstfest our reporter Becky Farr's first Høstfest.

Yesterday she went shopping; today, she's moved on to Scandinavian taste-testing.

Take a look.

(Becky Farr/KX News) "Day two at my very first Høstfest, and today, I'm trying some Scandinavian food.

First up, potato klub."

(Vendor) "Potato klub is a Norwegian dish that is prepared from raw potatoes, formed into a round ball, cooked in ham broth with a piece of ham in the center and then it's served out here with butter."

(Vendor) "Viking on a stick is a seasoned meatball dipped in pancake batter and deep fat fried."

(Farr) "This isn't true Scandinavian food, but because it's called a Viking on a Stick, I think it passed the test."

Next up, rommegrot."

(Vendor) "Rommegrot is a Norwegian pudding, it's made from cream and milk, flour and sugar. We bring it to a boil and we stir it until it starts turning into butter, actually."

(Farr) "This is my favorite right here."

(Vendor) "This is herring and it's in a cream sauce with dill. It's a Scandinavian dish, been around forever, you'll love it."

(Farr) "Creamed herring...mmhm.

This time, Norwegian fish soup. It's better than I thought!"

(Vendor) "It's made with chunks of salmon, cod, there is sour cream in it, chives, carrotts. So it's freshly made every day, it's really nice."

(Vendor) "We make mashed potatoes, add some flour and roll it out and that's what lefse is."

(Farr) Next up, lefse. Oh yeah.

Here at Høstfest, we can make anything a Scandinavian dish. See? At the Norsk Høstfest, Becky Farr, KX News."

Copyright 2016 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.