Norwegian Raspeballer with Pork Knuckle and Mashed Rutabaga

What you need

• 800 g (1 3/4 lb) pork knuckle
• 300 g (10 oz) floury potatoes, for boiling, left whole in their skins
• 750 g (1 2/3 lb) raw floury potatoes, peeled
• 150 g (1 1/4 cups) barley flour
• 2 tbsp all-purpose flour
• 1 tsp salt
• 50 g (2 oz) pork fatback, cut into 16 small cubes
• 500 g (1 lb 2 oz) rutabaga, peeled and cut small
• 2 carrots, peeled and cut small
• 60 ml (1/4 cup) milk
• 1 tbsp butter
• 1/2 tsp nutmeg, freshly grated
• 2 tbsp fresh parsley, chopped

Method

Restated from the original video

1. 1

   Put the pork knuckle in a large pot, cover with about 3 l (12 cups) of water and bring to a bare simmer. Cook until the meat is tender and pulls from the bone, about 2 hours.

2. 2

   Meanwhile, boil the whole potatoes in their skins until tender, 25 min. Let them cool, then peel.

3. 3

   Mash the boiled potatoes until completely smooth.

4. 4

   Grate the raw potatoes finely. Squeeze them hard in a clean kitchen towel to remove as much liquid as you can.

5. 5

   Combine the mashed and grated potatoes in a large bowl. Add both flours and the salt, then knead by hand until evenly blended and sticky.

6. 6

   Lift the knuckle out of the pot and keep it warm. Keep the broth at a very light simmer, as a hard boil would break the dumplings apart.

7. 7

   With wet hands, shape the mixture into 16 balls about 5 cm (2 in) wide, pushing a cube of fatback into the middle of each. Smooth the surface well.

8. 8

   Lower the dumplings into the broth a few at a time. Simmer gently until firm throughout, 35-40 min.

9. 9

   While the dumplings cook, boil the rutabaga and carrots in salted water until very tender, 25-30 min. Drain.

10. 10

    Mash the rutabaga and carrots with the milk, butter and nutmeg until smooth.

11. 11

    Cut the pork off the bone. Serve the dumplings with the pork, the mash and a ladle of broth, scattered with parsley.

Imported from scandinaviancookbook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.