Raspeballer (Norwegian Potato Dumplings)

1. If using a pork knuckle, cook it in simmering water for about 3 hours, until the meat falls from the bone, then lift it out and keep the broth for cooking the dumplings.
2. Boil the potatoes meant for boiling and peel them once cooled. Peel the raw potatoes too, then grate them or run them through a food processor, using a paper towel to draw off some of the moisture.
3. Mash the boiled potatoes through a ricer, or with a masher, until smooth. Add the grated raw potatoes and stir together in a large bowl, then add the barley flour, all-purpose flour and salt and work with your hands until fully combined.
4. Cook the dumplings in vegetable, beef or the pork knuckle broth. Bring the broth to a very light simmer; don't let it come to a full boil, or the dumplings may break apart.
5. Using a tablespoon dipped in cold water, shape each dumpling in your hand as smoothly as you can, then drop it gently into the simmering broth, dipping the spoon in cold water between each one.
6. Let the dumplings simmer for about 30 minutes. If using smoked sausage, warm it through in the same pot. Top with fresh chopped parsley.
7. For the mashed swede, peel the swede and carrots and cut them into small pieces. Boil in water for about 30 minutes, or until tender, then drain, add the cream, butter and nutmeg, and mash until smooth. Serve alongside the dumplings and meat.

Tips from the ZestyPlate Kitchen

• Squeeze plenty of water out of the grated raw potato so the dumplings hold together.
• Hold the broth at a gentle simmer rather than a rolling boil, or the dumplings can break up.
• Dip your spoon and hands in cold water as you shape each dumpling so the mixture doesn't stick.
• Cook the dumplings in well-flavoured broth. Pork knuckle broth gives the most authentic result.