Ingredients
- Pork knuckle (1)
- Sausages (1)
- Potatoes (1 lb)
- Red potatoes (2 lbs)
- Barley flour (1 1/4 cup)
- All-purpose flour (2 tbsp)
- Salt (1 tsp)
- Bouillon cubes (4)
- Freshly chopped parsley (a pinch)
- Rutabaga (swede) (1)
- Carrots (2)
- Cream (1/4 cup)
- Butter (1 tbsp)
- Nutmeg (1 tsp)
Instructions
Steps
- Prepare the pork knuckle: Cook it in simmering water for about 3 hours until the meat is tender and falls off the bone. Reserve the broth for later use.
- Prepare the potatoes: Boil the potatoes, then peel them after they cool. Peel the raw potatoes, grate them, and squeeze out excess moisture using a paper towel.
- Mix the dough: Mash the boiled potatoes until smooth, then combine them with the grated raw potatoes in a large bowl. Add barley flour, all-purpose flour, and salt. Mix everything together until well combined.
- Cook the dumplings: Bring your reserved broth (or vegetable/beef broth) to a gentle simmer. Use a cold, wet tablespoon to shape the dumplings and drop them into the simmering broth. Shape each one as smoothly as possible.
- Simmer the dumplings: Let the raspeballer cook for about 30 minutes in the broth. If using, add the sausages to the pot to heat through.
- Prepare the mashed rutabaga: Peel and chop the swede and carrots, then boil them for about 30 minutes until tender. Drain the water, then mash with cream, butter, and nutmeg until smooth.
- Serve: Enjoy the raspeballer topped with fresh parsley alongside the mashed rutabaga and any meat.