This past Saturday I dragged a friend of mine out to the country to attend the Bryne Potato Festival. Not that it isn’t cool getting up early on a Saturday to go out to the “country” anyway but getting a friend up early on a Saturday to go out the country and eat komle (Norwegian potato dumplings) makes me cooler than cool. Our adventure as it unfolded went something like this. . .
As much as I may make light of the subject matter of the festival (potatoes), the main event aka the komle was no joke. Komle, Norwegian potato dumplings, are also known as raspeball, kumpe or klubb depending upon the region of Norway in which they are prepared. Traditionally komle are made from a dough of raw and pre-cooked potatoes, salt and flour. Luckily for those of us without Norwegian grandmothers to show us how it is really done, there are a few komle pre-made mix options for sale to help us make the dumplings. The dumplings can be stuffed with pieces of salted meat or left plain.
In my area, this traditional dish is cooked by boiling the komle, or potato dumplings in salted lam stock or salted pork stock. The dumplings are often served accompanied by salted lam or salted pork, seasonal sausage, melted butter and rutabaga mash. While komle isn’t diet food, it is most definitely Norwegian soul food and a welcomed addition to most Sunday dinner tables. Some say komle is best served the day after it is initially prepared-sliced and slightly pan fried in butter. For me, I’ll take it either way-but please don’t skimp on the rutabaga mash and salted lam!
Komle is a dish you’d file in the “not so pretty but delicious” category. While not the most picturesque dish out there, when you get a chance, try it. If you like slightly salty but hearty boiled dumplings, this is definitely the dish for you.
If you dare making komle at home from scratch, try the following recipes:
Komle from Matoppskrift (norsk)
Komle from Matprat (norsk)
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