Raspeballer (Norwegian Potato Dumplings)

Start by preparing the salted pork knuckle if using. Place the pork knuckle in a pot of simmering water and let it cook gently for about 3 hours, until the meat becomes tender and starts to fall from the bone. This slow cooking process creates a rich broth, which you should reserve for cooking the raspeballer later. While the pork knuckle is cooking, prepare your potatoes. Boil the red potatoes until tender, then let them cool slightly before peeling—be sure to handle them carefully to avoid breaking. Peel the raw potatoes and finely grate them by hand or pulse them through a food processor. To prevent excess water from making the dumplings too wet, press the grated potatoes lightly between paper towels to absorb moisture. Next, mash the boiled potatoes thoroughly using a potato ricer or masher, ensuring there are no lumps for a smooth dough base. In a large bowl, combine the mashed potatoes and the grated raw potatoes. Add the barley flour, all-purpose flour, and salt, then mix thoroughly by hand until the mixture becomes a cohesive dough—take care to blend evenly. Bring your chosen broth—vegetable, beef, or the reserved pork knuckle broth—to a light simmer in a large pot. Avoid a rolling boil to prevent the delicate raspeballer from falling apart during cooking. Wet a tablespoon in cold water to prevent sticking, then scoop out portions of the potato dough, shaping each into a smooth ball by hand. Gently drop each raspeball into the simmering broth. Rinse the spoon in cold water between each dumpling to keep the size consistent and avoid sticking. Allow the raspeballer to simmer gently for about 30 minutes. If you’re adding smoked sausage, you can place it in the same pot a few minutes before the dumplings are done to heat it through. For the mashed rutabaga, peel and chop the swede and carrots into small pieces. Boil them in water until tender, about 30 minutes, then drain. Add cream, butter, and a pinch of nutmeg, then mash everything until smooth and creamy—this side provides a lovely, velvety complement to the dumplings. Serve the raspeballer hot, garnished with freshly chopped parsley alongside the creamy mashed rutabaga and your cooked meats for a deeply satisfying Norwegian meal.