One of my first introductions to Norwegian food was raspeballer, potato dumplings. The memory of my husband’s grandmother proudly shaping a mixture of potato and flour into large rounds the size of my fist is one I have imprinted in my memory. She served them with boiled meat and large sausages. Less that was not enough, she also topped them with a generous portion of fried bacon and fat.
It’s no surprise they lean toward the starchy and dense side with a tendency to stick to your ribs. They are reminiscent of a traditional Norwegian lifestyle, where simple foods that filled you up were the order of the day. Nonetheless, they are good and satisfy those salty, hearty, meat-indulgent, comfort food cravings that pop up now and then. Therefore, it’s easy to see why they have earned a place in the mainstream diet. Even the mere mention of them has people swooning over the memories these conjur up. (more…)
