CARAWAY POTATOES - KOMMENKARTOFLER
An easy side dish from Christian's Danish Recipes.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 35m
Number Of Ingredients 5
Steps:
- 1. Boil potatoes until tender in salted water. Drain. Peel. (I don't peel mine).
- 2. Garnish with parsley and dill and serve doused with melted butter to which the caraway seeds have been added.
PATRIOTIC POTATO SALAD
From "The Silver Palate Good Times Cookbook", this potato salad has been declared the absolute favorite of many guests I have served it to; it's one of my favorites too. Preparation time does not include time needed to chill salad.
Provided by rochsann
Categories Low Protein
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes until tender; drain, and cool.
- Combine eggs, potatoes, carrot, and green onions in a large bowl.
- Add dill, parsley, caraway, salt, and pepper; gently toss to combine.
- Mix sour cream and mayonnaise and gently fold into the potato mixture.
- Refrigerate salad at least four hours before serving to allow flavors to blend.
Nutrition Facts : Calories 412.3, Fat 16.4, SaturatedFat 5.2, Cholesterol 174.2, Sodium 384.5, Carbohydrate 55.5, Fiber 5.8, Sugar 5.3, Protein 11.6
DANISH CARAWAY POTATOES
Make and share this Danish Caraway Potatoes recipe from Food.com.
Provided by noway
Categories Potato
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes until tender in salted water.
- Drain and peel potatoes.
- Garnish with parsley and dill.
- Serve with melted butter mixed with the caraway seeds.
CARAWAY CABBAGE WITH SAUSAGE AND POTATOES
This is so much better when made with cabbage and potatoes straight from the ground. Most people I know use just a couple of tablespoons of spicy or hot sweet mustard, but I just use regular yellow mustard (and more of it) due to personal preference. I also use a lower fat pork & alligator sausage from Winn-Dixie that might not be available everywhere. I'm sure it would work with any kind.
Provided by sanguis
Categories One Dish Meal
Time 1h
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat the butter and bacon.
- Add the onion, potato and cabbage and cook until cabbage is wilted.
- Add the caraway, vinegar and stock.
- Bring to a boil; cover, reduce heat, and simmer for 12 minutes.
- While simmering, lightly brown the sausage in another small skillet.
- Add the sausage to the cabbage mixture and cook all, uncovered, for another 6 minutes.
- Stir in the mustard and season with salt and pepper.
Nutrition Facts : Calories 226.7, Fat 6.8, SaturatedFat 3.6, Cholesterol 12.3, Sodium 614.3, Carbohydrate 37.2, Fiber 8.5, Sugar 6.9, Protein 6.6
CARAWAY PARSLEY POTATOES
Categories Herb Potato Side Quick & Easy Low/No Sugar Gourmet
Yield Serves 6
Number Of Ingredients 4
Steps:
- Peel potatoes and in a 3- to 4-quart saucepan cover with salted cold water by 2 inches. Simmer potatoes until just tender, 12 to 15 minutes, and drain in a colander.
- While potatoes are cooking, in a small heavy skillet dry-roast seeds over moderate heat, shaking skillet, until fragrant and slightly darker, being careful not to burn them, 3 to 4 minutes. Transfer seeds to a small bowl and cool. With mortar and pestle or in an electric coffee/spice grinder grind seeds coarse.
- In a heavy skillet melt butter over moderately low heat and add potatoes, stirring and shaking skillet to coat. Sprinkle potatoes with ground seeds, parsley, and salt and pepper to taste and stir, shaking skillet occasionally, to coat.
TWO-POTATO BAKE
From "The Big Book of Casseroles", a flavorful and colorful dish of sweet and white potatoes, in broth seasoned with caraway seeds. Food processor makes slicing easier. A great Fall-Winter side for any meal. Embarrassingly simple !
Provided by NurseJaney
Categories Yam/Sweet Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place potatoes, onions, parsley, and seasonings in 2 1/2 quart casserole lightly coated with cooking spray or oil.
- Mix well.
- Pour broth over all.
- Dot top with butter.
- Cover and bake until potatoes are tender, about 1 hour.
Nutrition Facts : Calories 165.1, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 450.9, Carbohydrate 31.3, Fiber 4.1, Sugar 4.7, Protein 3.6
GERMAN CHICKEN STEW WITH CARAWAY DUMPLINGS
HUHNEREINTOPF MIT KUMMELKLOSSEN. Eintopfgericht, means meal made in one pot. Many of these German stews are prepared days in advance and they are excellent reheated. The final stew will be tender, with the chicken falling off the bone, and if you make it with caraway dumplings, you'll have a substantial meal that can feed a group of people.
Provided by Olha7397
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large casserole or stew pot, melt the butter over medium high heat.
- Once it has stopped sizzling, brown the chicken, gizzards (if they are included), and chopped onion until golden, turning occasionally, about 12 minutes.
- Sprinkle the flour over the chicken pieces and turn them to absorb the flour.
- Add the celeriac, parsley roots, carrots, whole white onions, peppercorns, and bay leaf.
- Cover with the boiling water, and bring to just below a boil.
- Reduce the heat to very low, using a diffuser if necessary, and simmer until the meat is nearly falling off the bone and the vegetables are tender, about 2 hours.
- At no time should the broth ever boil, otherwise the chicken will be tough.
- Add the peas and cook for 10 more minutes.
- Season with salt and pepper and add the lemon juice.
- While the stew is simmering, prepare the dumplings.
- Drop the dough by the tablespoon on top of the stewing chicken, making sure the balls don't sink into the gravy.
- Cover and cook for 20 minutes without looking.
- Serve immediately.
- Makes 6 servings.
- TO MAKE THE DUMPLINGS: Stir together the eggs, flour, vegetable oil, salt and caraway seeds.
- NOTE: Celeriac and Parsley Root are wonderful vegetables for a stew.
- Both, though, are big, bulbous, root-like vegetables with lots of ugly, hairy-looking rootlets coming off the central portion.
- The best celeriac is that of medium size, without secondary corms, and with a modest clump of leaves.
- Peel celeriac before using.
- Parsley root is grown specifically for large roots.
- The texture and density of the root are similar to those of celeriac.
- They store well.
- Peel parsley root before using.
- Clifford A.
- Wright Real Stew.
PARSLEY POTATOES
Parsley Potatoes are very easy to make. They are very fragrant and filling, yet you only need 4 ingredients to make them! It's a perfect side dish for any meat or fish. It can also be eaten on its own or in the morning with a fried egg! Imagine the beautiful egg yolk running down these super delicious potatoes.
Provided by Edyta
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- If you bought pre-washed potatoes, place them in a pot of water and bring to boil. If they're not pre-washed, then scrub your potatoes to make sure that they're clean. Once the water is boiling, add a generous amount of salt (1 to 1.5 tablespoons). Let the potatoes boil for about 30 minutes, until fork tender.
- Chop your onions. Heat up olive oil in a skillet and then add your onions, sprinkle with some salt and pepper. Sauté the onions until soft, and set aside.
- Wash and dry your parsley (you will need the whole bunch). Cut off the stems and chop the leaves.
- Drain the potatoes, add them to the onions, and then add parsley. Combine and mix everything together, adjust seasoning with salt and pepper and serve.
Nutrition Facts : Calories 224 kcal, Carbohydrate 36 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 24 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
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POTATOES & BEETS WITH CURD, CARAWAY ... - BBC GOOD FOOD
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Servings 6Total Time 1 hr 25 minsCategory Side Dish, VegetableCalories 267 per serving
- Heat oven to 190C/170C fan/gas 5. Scrub the beets really well to remove any soil, and cut off the tail from each one. Put them on a piece of foil in a roasting tin, toss with a drizzle of olive oil and seasoning, and scrunch the foil package closed (not tightly as the air needs to circulate around the veg). Cook until tender – this can take from 30 mins up to 1 hr 15 mins, depending on size.
- Boil the potatoes in salted water until tender. Drain, then return to the pan and cover with a lid. Allow the beets to cool a little, then peel the skins off and halve or quarter them (depending on size). Put the caraway seeds in a dry frying pan and cook over a medium heat until aromatic.
- Arrange the beets and potatoes on a platter, then break the cheese into chunks and dot it around. Scatter with the caraway and parsley, season, and drizzle with the oil.
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Cuisine AustrianCategory Main CourseServings 4Total Time 45 mins
- In 50 grams of melted pork fat, fry a large onion, chopped medium-fine, until yellow in color. Then add ½ kilogram of thickly cut lean pork, salt to taste, a good pinch of cumin, a little ground pepper, a crushed clove of garlic and 1 to 2 tablespoons of tomato paste.
- Now sprinkle over a tablespoon of flour, stir thoroughly and add water as required to create a smooth, runny sauce. Stew the caraway-spiced meat in this sauce until fully cooked.
- Serve with salted potatoes or parsley potatoes: cut 1 kilogram of peeled potatoes into quarters and wash in cold water, add salt to taste and a good pinch of caraway and cook, partially covered, in cold water.
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- Drain in a colander and set aside to drip dry, for at least 45 minutes or as long as several hours, at room temperature.
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