Raspeballer: Norwegian Potato Dumplings

What does it include?

Ingredients

• 300 g pork knuckle
• 1 sausage
• 454 g of potatoes
• 900 g red potatoes
• 15 ml (15 ml) barley flour
• 30 ml all-purpose flour
• 5 ml of salt
• 4 bouillon cubes
• A pinch of freshly chopped parsley
• 1 I will climb
• 2 carrots
• 240 ml cream
• 15 ml butter
• 5 ml nutmeg

How to prepare it step by step?

Preparation

1. If making pork knuckle, simmer it in boiling water for 3 hours until the meat easily separates from the bone. Reserve the broth.
2. Boil the cooked potatoes until tender, then peel. For raw potatoes, peel and grate or process them, pressing with a paper towel to remove excess moisture.
3. Mash the boiled potatoes using a food mill or ricer to ensure a smooth consistency without lumps.
4. In a large bowl, combine the mashed potatoes with grated potatoes. Add barley flour, all-purpose flour, and salt. Mix thoroughly with your hands until well combined.
5. Gently heat the reserved broth until hot but not boiling to prevent the dumplings from disintegrating.
6. Using a tablespoon dipped in cold water, form soft dough balls and carefully place them in the hot broth.
7. Refresh the water in the tablespoon between forming each dumpling to prevent sticking.
8. Allow the dumplings to simmer for 30 minutes. Simultaneously, heat the smoked sausages in the same pot.
9. Sprinkle fresh chopped parsley over the dumplings just before serving for a burst of color and flavor.
10. Peel the kohlrabi and carrots, cut into chunks, and boil until tender. Drain, then blend with cream, butter, and nutmeg until smooth to create a velvety puree.
11. Serve the Raspeballer with the kohlrabi puree for a harmonious blend of flavors and textures.