Main

Komle / Raspeball (Rogaland)

Name: Komle / Raspeball (Rogaland)
Total time: 2h
Yield: 6 servings
Cuisine: Norway
Ingredients: Raw and boiled potatoes; Barley flour, salt; Salted lamb or bacon; Sausage; Rutabaga; Bacon drippings; Butter

Rogaland Thursday potato dumplings stuffed with cured lamb, boiled and served with sausage, rutabaga and bacon fat.

2h 6 servings Medium

Ingredients

• Raw and boiled potatoes
• Barley flour, salt
• Salted lamb or bacon
• Sausage
• Rutabaga
• Bacon drippings
• Butter

Method

Step 1 of 333%

Grate raw potato; combine with mashed and flour.

Swipe left/right to change step

1
Grate raw potato; combine with mashed and flour.
2
Wrap around diced lamb; boil 45 min.
3
Serve with sausage, rutabaga and warm bacon fat.