Kuemmelkartoffel (caraway potatoes)
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Recipe by: anneminne
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
500 g Potatoes (a generous lb) Pepper to taste
1 l Water (a generous quart) 1 tb Caraway seed
Salt to taste
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: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
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