Whether they go by raspeball, kompe, klubb, or komle, there is no getting around it: we are talking about a hulking round of stodgy, rib-sticking, potatoey goodness. This dinnertime staple is not exclusive—dare I say peculiar—to Norway, however; komle cousins can be found among the kroppkaka of Sweden and the beloved cepelinai of Lithuania; the latter were named for their resemblance to the zeppelin aircraft (and perhaps the blimpy feeling one might have after consuming a plate of them).
Komle has been enjoyed for generations and recall a time in Norwegian history when the variety of produce available was dramatically less. Iterations of the potato balls routinely found their way onto the tables of family farms and those of modest means throughout the week. They are most common in the south, west, and central (Trondelag) regions of Norway. In some areas, komle is the typical Thursday night meal.
The komle ball in itself is quite basic. Most recipes call for forming spheres of grated potato, wheat flour, barley flour, and salt. Some go out on a limb and throw oats into the mix. The balls are then boiled. The beauty of komle, however, is how infinitely adaptable it is to different preparations. In the greater Stavanger area, komle typically is served with a side of sausage, mashed kålrot (rutabaga), and topped or filled with diced, smoked pork. Venture further north and you may encounter komle smothered in a sauce made with brown cheese; head south and you may be surprised to find that your order of komle has been topped with sugar. Various combinations of smoked or salted meats can accompany the dish, but most often it will be pork of some kind.
Below is a recipe for brown cheese sauce, as found on the Epicurious website, taken from Andreas Viestad’s latest English language cookbook, Kitchen of Light: New Scandinavian Cooking.
• 1 tablespoon all-purpose flour
• 1 cup beef stock
• ½ cup sour cream (rømme)
• ½ to 1 ounce Norwegian brown cheese (brunost), sliced
• 2 juniper berries (einerbær)
Put the flour in a small bowl and whisk in 1/4 cup of the stock; make sure there are no lumps. Pour into a small saucepan, add another 1/4 cup stock, and bring to a boil, whisking constantly. When the mixture has started to thicken, stir in the remaining 1/2 cup stock and bring to a boil. Add the sour cream and the juniper berries, reduce the heat, and simmer for 2 to 3 minutes. Add the brown cheese and stir until melted and incorporated.
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About Kate Stricklan
Kate arrived in Stavanger in May 2011 with her husband after a two-year stint in Egypt. Having moved around a lot in the past decade, she has worn many hats, including Latin Teacher, Petroleum Technician, and Refugee Advocate. Kate enjoys literature, biking, and dessert. She is excited to get involved in Norway's seasonal sports, especially cross-country skiing. Kate is keeping a blog about life and cooking in Norway called 'Starts with a Step.'
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