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MisVic
New on board
USA
2 Posts |
 Posted - 23/03/2006 : 00:07:00
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My mother's family is from Kristiansund, N. and my grandmother used to make something I remember as being called boll. I've no idea how to spell it. But it was a concoction of minced meat and or fish and potatoes mixed together, rolled into fist sized balls , simmered in water and served with bacon drippings. They were especially great the next day sliced and fried in butter for breakfast. I remember having it in Norway as a child on the family farm and my grandmother preparing it when she visited us in Chicago. Does anyone know anything about this? I'd love to taste this once again.
Victoria |
Vicky |
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jwiborg
Norway Heritage Veteran
Norway
4961 Posts |
Posted - 23/03/2006 : 15:51:38
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This famous norwegian dish has a lot of different names, depending on where in Norway you live... 
Trøndelag: Klubb, kløbb
West coast: Raspeball
South coast: Sørlandskompe, kompe
Komle, Kumle, potetball and ball are also local variants of the same thing...
In Kristiansund she would probably say Raspeball, pronounced Raspe ball, or just ball...
4 portions of Raspeball:
Ca 750 grams raw potatoes
Ca 300 grams boiled potatoes
Ca 0.3 liter Barley flour
2 tablespoons Wheat flour
1 teaspoon salt
Some or all of the boiled potatoes may be replaced with raw potatoes. After all, the main ingredients in this dish are raw potatoes and barley flour. It has to be Barley!
1. Grate the raw potatoes and blend with the boiled potatoes, barley flour, wheat flour and salt until a proper consistency.
2. Bring salted water to a boil.
3. Create the raspeball with a tablespoon, and place them into the boiled water (Note: The water has to boil before you put them there). The tablespoon can be dipped into cold water between every raspeball, and make them as smooth as possible. Tennis ball size or smaller.
4. Let them boil for 30-40 minutes.
Serve with boiled (& mashed) rutabagas and fried bacon.
"Duppe" and syrup is also something which goes with the Raspeball, especially in Trøndelag.
"Duppe" is a white (or brown) thick gravy/sauce, made of milk og wheat flour.
If you've made bacon, you can use the fat from the pan, add 0.3 liter of whole milk and 1 tablespoon of wheat flour, and let it boil for 5 minutes, and serve!
Add some norwegian brown cheese to make the brown gravy variant...
A lot of recipe variants can be found here
Jan Peter |
Edited by - jwiborg on 23/03/2006 17:19:36 |
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Recipe
