Raspeballer (Norwegian Potato Dumplings)

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1. If you're making pork knuckle, cook it in simmering water for about 3 hours, until the meat falls from the bone. Remove the pork and save the broth to cook the raspeballer.

2. Boil the boiled potatoes and peel once cooled. Also peel the raw potatoes, and then grate them or run them through a food processor. Use a paper towel to remove some of the moisture from the grated potatoes.

3. Mash the boiled potatoes in a potato ricer or with a masher. Make sure there are no lumps. Add the grated raw potatoes to the mashed potatoes in a large mixing bowl and stir together. Add the barley flour (flour), all purpose flour, and salt and mix together with your hands until the mixture is fully blended.

4. Bring the broth (either from the pork or vegetable/beef broth made with bouillon) to a very light simmer. Do not let it fully boil to prevent the raspeballer from breaking.

5. Use a tablespoon dipped in cold water to shape each raspeball in your hand. Gently drop them into the simmering broth, dipping the spoon in cold water between each ball.

6. Let the raspeballer simmer for about 30 minutes. If using smoked sausage, heat them in the same pot during this time. Top with fresh chopped parsley.

7. For the Mashed Rutabaga: Peel the rutabaga (swede) and carrots and cut into small pieces. Boil in water for about 30 minutes, or until tender.

8. Drain the water, add the cream, butter and nutmeg and mash until smooth.

9. Serve the raspeballer alongside the meat and mashed rutabaga.

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