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- Le raspeball, appelé aussi dans certaines régions komle, kumle ou kumpe, est un mets traditionnel norvégien. Ce sont des boulettes formées d'une pâte de pommes de terre râpées et de divers types de farines, avec du sel, farcies dans certaines variantes de morceaux de veau ou de porc salé, et pochées dans l'eau bouillante. Elles sont souvent servies avec du bacon, des saucisses, du beurre fondu ou de la purée de rutabagas, et, dans certaines régions du pays, avec de la crème sure, du sucre ou du sirop. Ce mets traditionnel connait de légères variations et porte de nombreux noms différents (tels que kumle, klubb et kumpe) selon la région de Norvège dont provient la recette. Ces recettes sont très proches du cepelinai lituanien, de la poutine râpée acadienne et des boulettes de pomme de terre connues sous le nom de en Autriche et en Allemagne. (fr)
- Potetball (also known as ball, klubb, kumle, komle, kompe, raspeball) is a traditional Norwegian potato dumpling. A similar German dish is called Kartoffelklöße. The main ingredient is peeled potatoes, which are grated or ground up and mixed with flour, usually Barley or wheat, to make the balls stick together. Depending on the proportion of potato pulp and different types of flour, the product will have a different taste and texture. The dish is more common in the southern region (Sørlandet) where "kompe" is the most common name, western region (Vestlandet) where the terms "raspeball", "komle", and "potetball" are the most used and middle region (Trøndelag) where it is nearly always called "klubb". In Vestlandet, this dish is traditionally consumed on Thursdays, when it often makes an appearance as "dish of the day" at cafes and restaurants specializing in local cuisine, commonly known as "Komle-torsdag". There are a great variety of regional variations to the dish and the condiments vary locally. They may include salted and boiled pork or lamb meat, bacon, sausages, melted butter, boiled carrots, mashed or cooked rutabaga, sour cream, kefir or soured milk, cured meat, brown cheese sauce and even boiled potatoes. A variety of raspeballer is the fiskeball (also called blandaball/blandetball), where minced fish, fresh or salted, is added to the potato dough. (en)
- Raspeball, även känt som klubb, kumle, komle eller kompe, är i den norska husmanskosten beteckningar för en sorts kokt potatisbaserad maträtt. Den består av riven potatis (typiskt hälften kokt och hälften rå), salt, mjöl och någon form av kött, oftast lamm eller fläsk. Rätten är vanlig i Sørlandet där den kallas "kompe", Vestlandet där den kallas "raspeball" eller "komle" och Trøndelag där den kallas "klubb". I Vestlandet äts den traditionellt på torsdagar och förekommer där (analogt med den svenska ärtsoppan) ofta på lunchrestauranger just denna dag. (sv)
- Raspeball, também conhecido como komle, klubb ou potetball, é uma iguaria tradicional da culinária da Noruega. Trata-se de um pastel de batata, de forma semelhante a uma bola. É consumido um pouco por toda a Noruega, podendo as receitas e as designações variar ligeiramente de região para região. É normalmente preparado com uma mistura de batata crua ralada com batata cozida, farinha e sal. A massa resultante desta mistura é moldada em forma semelhante a uma bola e cozida. É frequentemente acompanhado por outros pratos, tais como carne assada (de borrego, porco ou bovino), salsichas, toucinho fumado frito, outras carnes fumadas ou salgadas (tais como de borrego), couxe rouxa e legumes. (pt)
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- Ball, klubb, kumle, komle, kompe, potetball (en)
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- Potatoes, flour, butter, meat
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- 5122 (xsd:nonNegativeInteger)
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- Ball, klubb, kumle, komle, kompe, potetball (en)
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- Komle dinner with lamb and sausage. Here, the single komle at the top right is a side ingredient. In the western region, the kompe is often times the main ingredient. (en)
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- Potatoes, flour, butter, meat (en)
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- Raspeball, även känt som klubb, kumle, komle eller kompe, är i den norska husmanskosten beteckningar för en sorts kokt potatisbaserad maträtt. Den består av riven potatis (typiskt hälften kokt och hälften rå), salt, mjöl och någon form av kött, oftast lamm eller fläsk. Rätten är vanlig i Sørlandet där den kallas "kompe", Vestlandet där den kallas "raspeball" eller "komle" och Trøndelag där den kallas "klubb". I Vestlandet äts den traditionellt på torsdagar och förekommer där (analogt med den svenska ärtsoppan) ofta på lunchrestauranger just denna dag. (sv)
- Le raspeball, appelé aussi dans certaines régions komle, kumle ou kumpe, est un mets traditionnel norvégien. Ce sont des boulettes formées d'une pâte de pommes de terre râpées et de divers types de farines, avec du sel, farcies dans certaines variantes de morceaux de veau ou de porc salé, et pochées dans l'eau bouillante. Elles sont souvent servies avec du bacon, des saucisses, du beurre fondu ou de la purée de rutabagas, et, dans certaines régions du pays, avec de la crème sure, du sucre ou du sirop. (fr)
- Potetball (also known as ball, klubb, kumle, komle, kompe, raspeball) is a traditional Norwegian potato dumpling. A similar German dish is called Kartoffelklöße. The main ingredient is peeled potatoes, which are grated or ground up and mixed with flour, usually Barley or wheat, to make the balls stick together. Depending on the proportion of potato pulp and different types of flour, the product will have a different taste and texture. (en)
- Raspeball, também conhecido como komle, klubb ou potetball, é uma iguaria tradicional da culinária da Noruega. Trata-se de um pastel de batata, de forma semelhante a uma bola. É consumido um pouco por toda a Noruega, podendo as receitas e as designações variar ligeiramente de região para região. É normalmente preparado com uma mistura de batata crua ralada com batata cozida, farinha e sal. A massa resultante desta mistura é moldada em forma semelhante a uma bola e cozida. (pt)
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- Raspeball (fr)
- Raspeball (en)
- Raspeball (pt)
- Raspeball (sv)
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