Difference between revisions of "Komle"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Norwegian ([^cC])(.*)\]\]" to "Category:Norwegian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "{{PAGENAME}} Recipes" to "") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 17: | Line 17: | ||
[[Category:Norwegian cuisine]] | [[Category:Norwegian cuisine]] | ||
| − | + | ||
| − | [[Category:Potato | + | [[Category:Potato Recipes|{{PAGENAME}}]] |
| − | [[Category:Pork | + | [[Category:Pork Recipes|{{PAGENAME}}]] |
Latest revision as of 16:40, 9 May 2012
| Cuisine of Norway
Komle is a Norwegian food dish, often eaten along with sausages, boiled carrots and bacon. Made from potatoes, it's a mass of potato shavings, boiled in about fifteen minutes. Also called Raspeball.
Ingredients
- 2kg potatoes (peeled)
- 100g flour
- 20g salt (about 3-4 tsp)
- 150g salted pork
Procedure
- Peel raw potatoes and chop them in a kitchen machine.
- Press the water out of the potato mass.
- Mix the potatoes with the flour and wait for 10 minutes.
- Make big round balls and fill them with pieces of the salted pork.
- Boil the balls in light salted beef stock in about 15-20 minutes.
