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Potato Klubb (Norwegian Potato Dumplings)

Reviewed: Aug. 30, 2010
In my Norwegian family, we call it raspabella. Rye flour is frequently used as well as a grated rutabaga, never onions. We boil a ham, then cook the dumplings in the stock. The ham (which tastes wonderful when boiled) is served as a side dish--the raspabella takes center stage.
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