dinner · dairy-free
Raspeballer
Western Norway's potato dumplings, simmered with salted lamb or pork, served with butter and rutabaga mash.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer salted meat in water 1 hour for broth.
-
2
Mix raw and cooked potatoes with flours and salt.
-
3
Shape large dumplings (with a cube of bacon inside, optional).
-
4
Simmer in the broth 45 minutes, until the meat is tender and well past 63°C (145°F).
-
5
Serve with the meat and rutabaga mash.
