Raspeballer (Norwegian Potato Dumplings) (Norwegian Pork)

Raspeballer y carne salada (opcional)
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If you are making pork knuckle, cook it in boiling water for about 3 hours, until the meat falls off the bone. Remove the pork and save the broth to cook the raspeballer.
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Boil the cooked potatoes and peel them once cooled. Also peel the raw potatoes and then grate them or put them through a food processor. Use a paper towel to remove some moisture from the grated potatoes.
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Mash the boiled potatoes in a food mill or with a food mill. Asegúrate de que no queden grumos. Add the grated raw potatoes to the mashed potatoes in a large bowl and stir. Add the barley flour, all-purpose flour, and salt and mix with your hands until the mixture is completely blended.
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You can cook the raspeballer in vegetable or beef broth, or if you are making pork knuckle, cook them in the pork knuckle broth. Lleva el caldo a fuego lento; You don't want it to come to a full boil because then the raspeballer could break.
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Use a tablespoon dipped in cold water to shape each scratch ball in your hand. Try to get them as soft as possible and then gently place them into the boiling broth. Dip the scoop into a bowl of cold water between each scrape ball.
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Let the raspeballer simmer for about 30 minutes. If you are making smoked sausages, you can heat them in the same pot as the raspeballer. Cubra con perejil fresco picado.

Rutabaga puree
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Peel the kohlrabi and carrots and cut them into small pieces. Boil in water for about 30 minutes or until tender. Then drain the water, add the cream/milk, butter and nutmeg and blend until smooth.
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Servir junto con la raspeballer y la carne.

foods：
1 pork knuckle
1 sausage
1 pound of potatoes
2 pounds red potatoes
1 1/4 cup flour
2 cucharadas de harina para todo uso
1 teaspoon salt
4 bouillon cubes
Una pizca de perejil recién picado
1 swedish
2 carrots
1/4 cup cream
1 tablespoon butter
1 teaspoon nutmeg