Cooking Recipe Kuemmelkartoffel (Caraway Potatoes)
Recipe Ingredients
500 g
Potatoes (a generous lb)
1 l
Water (a generous quart)
Salt to taste
Pepper to taste
1 tb
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: 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