Kuemmelkartoffel (caraway Potatoes) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
500 gram: Potatoes, a generous lb
1 liter: Water, a generous quart
Salt to taste,
Pepper to taste,
1 tbsp: Caraway seed,
Directions:
Peel the raw potatoes, slice them, and boil in very
salty water until tender. Drain the water. Scatter
the caraway seed over the potatoes, cover, and on low
heat, let dry for 2 to 3 minutes. The potatoes are
served in a bowl, and frequently the cook would pour
melted butter over them.
SALZKARTOFFELN: As above, but omit the caraway seed.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
salty water until tender. Drain the water. Scatter
the caraway seed over the potatoes, cover, and on low
heat, let dry for 2 to 3 minutes. The potatoes are
served in a bowl, and frequently the cook would pour
melted butter over them.
SALZKARTOFFELN: As above, but omit the caraway seed.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp