Raspeball

In today's world, Raspeball has become a topic of increasing interest and debate for people of all ages and walks of life. Whether it is its impact on society, its relevance in popular culture or its influence on everyday life, Raspeball has captured the attention of millions of people around the world. From its origins to its current evolution, Raspeball has left an indelible mark on the modern world, and it is crucial to understand its importance in the current context. In this article, we will explore the various facets of Raspeball and examine its impact on today's society.

"Klub" redirects here. For the radio station, see KLUB. For the train control system, see KLUB (train control system).
Komle
Komle dinner with lamb and sausage. Here, the single komle at the top right is a side ingredient. In western Norway, the kompe is often times the main ingredient.
Alternative namesBall, raspeball, klubb, kumle, komle, kompe, potetball
Place of originNorway
Main ingredientsPotatoes, flour, butter, meat

Potetball (also known as ball, klubb, kumle, komle, kompe, raspeball) is a traditional Norwegian potato dumpling.[1] A similar German dish is called Kartoffelklöße.

The main ingredient is peeled potatoes, which are grated or ground up and mixed with flour, usually barley or wheat, to make the balls stick together. Depending on the proportion of potato pulp and different types of flour, the product will have a different taste and texture.[2]

The dish is more common in the southern region (Sørlandet) where kompe is the most common name, western region (Vestlandet) where the terms raspeball, komle, and potetball are the most used and middle region (Trøndelag) where it is nearly always called klubb. In Vestlandet, this dish is traditionally consumed on Thursdays, when it often makes an appearance as "dish of the day" at cafes and restaurants specializing in local cuisine, commonly known as komle-torsdag.[3][4][5]

There are a great variety of regional variations to the dish and the condiments vary locally. They may include salted and boiled pork or lamb meat, bacon, sausages, melted butter, boiled carrots, mashed or cooked rutabaga, sour cream, kefir or soured milk, cured meat, brown cheese sauce and even boiled potatoes. A variety of raspeballer is the fiskeball (also called blandaball/blandetball), where minced fish, fresh or salted, is added to the potato dough.[6][7]

See also

  • Kroppkaka – Swedish boiled potato dumplings[8]
  • Palt – Swedish meat-filled potato dumpling[9]
  • Knödel – German potato dumplings commonly found in Central European and East European cuisine[10]
  • Cepelinai – Lithuanian dumplings made from grated and riced potatoes[11]
  • icon Food portal

References

  1. ^ Kulchawik, L. (2015). Trade Shows From One Country To The Next. Page Publishing. p. 220. ISBN 978-1-63417-507-4.
  2. ^ "Norwegian Potato Dumplings". norway-hei.com. Retrieved December 1, 2019.
  3. ^ "Norwegian Dumplings (Raspeball, komle or blandeball)". thesocialguidebook. Retrieved December 1, 2019.
  4. ^ Kenneth P. Carlson. "About Kumle (Norwegian potato dumplings)". kencarlson.org. Retrieved March 1, 2020.
  5. ^ "Komle-torsdag". feiring.info. Retrieved March 1, 2020.
  6. ^ "Raw Potato Dumplings (Klubb, Kumle, Kumpe)". Sons of Norway. Retrieved March 1, 2020.
  7. ^ Grete Svedhaug (17 October 2000). "Fiskeball". NRK. Retrieved March 1, 2020.
  8. ^ "Om kroppkakor, palt och kams". Kunskapskokboke. Retrieved March 1, 2020.
  9. ^ "Palt - Swedish Potato Dumplings". bigoven.com/. Retrieved March 1, 2020.
  10. ^ "German Potato Dumplings". tasteofhome.com. Retrieved March 1, 2020.
  11. ^ "Lithuanian Potato-Meat Dumplings (Cepelinai)". thespruceeats.com. Retrieved March 1, 2020.