Raspeball

Ingredients

• 1 lb potatoes, boiled and cooled
• 1.5 lb raw potatoes, peeled
• 1 cup barley flour
• 1/4 cup all-purpose flour
• 1 tsp salt
• 8 cups beef or ham stock
• 8 oz bacon or salted pork, sliced
• 1 small rutabaga, peeled and cubed
• 2 tbsp butter

Before you cook

• Boil and cool 1 lb of the potatoes in advance, or use leftover mashed potatoes.
• Peel the raw potatoes and grate them finely.

Steps

1. Mash the boiled potatoes until smooth.
2. Squeeze the grated raw potatoes firmly in a cloth to remove excess liquid.
3. Stir the grated potatoes into the mashed potatoes.
4. Work in the barley flour, all-purpose flour and salt until a firm dough forms.
5. Shape the dough into balls about the size of a tennis ball.
6. Bring the stock to a gentle simmer in a large pot.
7. Lower the dumplings into the simmering stock.
8. Simmer the dumplings for 30 minutes, keeping the liquid just below a boil.
9. Put the rutabaga in a separate pot of salted water and boil for 20 minutes until soft.
10. Drain the rutabaga and mash it with the butter.
11. Fry the bacon in a skillet for 6 minutes until crisp.
12. Lift the dumplings out of the stock with a slotted spoon.
13. Serve the dumplings with the mashed rutabaga and crisp bacon on top.