Raspeballer (Norwegian Potato Dumplings)

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

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

9. 9

   Serve the raspeballer alongside the meat and mashed rutabaga.