Raspeballer (Norwegian Potato Dumplings)

Ingredients

• 1pork knuckle, optional; simmer for 3 hours to make the broth
• 1smoked sausage, to heat in the pot with the dumplings
• 1 lbpotatoes, boiled and mashed
• 2 lbraw waxy potatoes, peeled and finely grated; moisture squeezed out
• 1 1/4 cupsbarley flour, instructions specify barley flour
• 2 tbspall-purpose flour
• 1 tspsalt
• 4bouillon cubes, for the cooking broth if not using pork knuckle broth
• parsley, freshly chopped, to garnish
• 1rutabaga, peeled and cut into pieces, for the mashed rutabaga side
• 2carrots, for the mashed rutabaga side
• 1/4 cupcream, for the mashed rutabaga
• 1 tbspbutter, for the mashed rutabaga
• 1 tspnutmeg, for the mashed rutabaga

Method

1. 1

   If making pork knuckle, simmer it in water for about 3 hours until the meat falls off the bone. Remove and save the broth for cooking the dumplings.

2. 2

   Boil and peel the first batch of potatoes. Once cooled, peel and finely grate the raw potatoes, then remove excess moisture with a paper towel.

3. 3

   Mash the boiled potatoes until completely smooth. Mix with the grated raw potatoes in a large bowl. Add the barley flour, all-purpose flour and salt and mix by hand until fully blended.

4. 4

   Bring the broth (or bouillon cube broth) to a very light simmer — do not let it fully boil or the dumplings may break apart.

5. 5

   Using a tablespoon dipped in cold water, shape each dumpling and gently drop into the simmering broth. Simmer for about 30 minutes. Add the smoked sausage to heat through in the same pot.

6. 6

   Meanwhile, peel and cut the rutabaga and carrots. Boil for about 30 minutes until tender. Drain, then mash with the cream, butter and nutmeg until smooth.

7. 7

   Serve the raspeballer and meat garnished with chopped parsley, with the mashed rutabaga alongside.