Instruction

• Raspeballer & (Optional) Salted Meat ▢ If you're making pork knuckle, cook it in simmering water for about 3 hours, until the meat falls from the bone
• Remove the pork and save the broth to cook the raspeballer
• ▢ Boil the boiled potatoes and peel once cooled
• Also peel the raw potatoes, and then grate them or run them through a food processor
• Use a paper towel to remove some of the moisture from the grated potatoes
• ▢ Mash the boiled potatoes in a potato ricer or with a masher
• Make sure there are no lumps
• Add the grated raw potatoes to the mashed potatoes in a large mixing bowl and stir together
• Add the barley flour, all purpose flour, and salt and mix together with your hands until the mixture is fully blended
• ▢ You can cook the raspeballer in either vegetable or beef broth, or if you're making pork knuckle, cook them in the broth from the pork knuckle
• Bring the broth to a very light simmer – you don't want it to fully boil because then the raspeballer might break apart
• ▢ Use a tablespoon dipped in cold water to shape each raspeball in your hand
• Try to make them as smooth as possible and then gently drop them into the simmering broth
• Dip the tablespoon in a bowl of cold water between each raspeball
• ▢ Let the raspeballer simmer for about 30 minutes
• If you're making smoked sausage, you can heat the sausage in the same pot with the raspeballer
• Top with fresh chopped parsley
• Mashed Rutabaga ▢ Peel the rutabaga and carrots and cut 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 mash until smooth
• ▢ Serve alongside the raspeballer and meat