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.
ROASTED CARAWAY POTATOES
Make and share this Roasted Caraway Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 2 ingredients in a large heavy duty zip-top plastic bag.
- Mix together remaining ingredients and pour into plastic bag.
- Shake well to coat.
- Place potato mixture in an ungreased 13x9 inch pan.
- Bake at 400 degrees for 1 hour or until potatoes are tender, stirring occasionally.
OVEN ROASTED CARAWAY POTATOES
I needed another fried potato recipe and, with the help of a fig tree in Texas, came up with this one.
Provided by Dienia B.
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat potatoes and shallots with warmed bacon grease in a bowl.
- Put potatoes on a baking sheet.
- Season with salt, pepper, caraway, and paprika.
- Stir around to coat.
- Bake uncovered for 30 minutes, stirring every so often.
LIBBIE'S FRIED POTATOES WITH CARAWAY
Make and share this Libbie's Fried Potatoes With Caraway recipe from Food.com.
Provided by Dienia B.
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Peel and cube potatoes.
- Boil until tender; drain.
- Melt butter in pan.
- Add cooked potatoes; brown.
- Add caraway and cook a little longer.
Nutrition Facts : Calories 394.3, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 124, Carbohydrate 66, Fiber 8.8, Sugar 2.9, Protein 8
SAUERKRAUT WITH BACON, POTATO AND CARAWAY
I have been making this for years. I got the idea from a recipe in the old Joy of Cooking and just modified from there. This is great comfort food
Provided by Brenda.
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Saute bacon until crisp.
- remove bacon to drain, reserving fat in pan.
- saute onion in bacon fat until browned.
- add sauerkraut and saute for 5 minutes; add potato, chicken stock, reserved bacon, black pepper and caraway.
- Bring to a boil and simmer on lowest heat for 20 minutes- stirring frequently, then cover and simmer for an additional 30 minutes- stirring every 10 minutes.
Nutrition Facts : Calories 142.9, Fat 7.3, SaturatedFat 2.4, Cholesterol 9.6, Sodium 941.1, Carbohydrate 13.9, Fiber 3.8, Sugar 2.8, Protein 5.9
CUMIN CARAWAY POTATOES
This was a big hit first time out. A very easy side dish with rich, warm flavor using the most humble of vegetables, the potato. NOTE: For the lard I used pork lard that I saved and rendered - it has a supreme flavor. If you don't have flavorful lard like that, a great alternative would be saved bacon grease. In the end, if neither of those are handy or preferable, just butter will do the trick.
Provided by Cookworm
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees (F).
- Place chopped potatoes and garlic in baking dish. Make sure it is a baking dish that has a lid.
- Sprinkle seasonings over potatoes and garlic, then toss a bit to spread them out.
- Divide butter and lard into smaller bits and lay them on top.
- Cover dish with lid and put in oven.
- Cook in oven for 45 minutes, tossing once at about 20 minutes in, to further combine the ingredients once the butter and lard have melted.
- Now serve it and listen to all the mmmmm's around the table!
Nutrition Facts : Calories 205.8, Fat 4.4, SaturatedFat 2.1, Cholesterol 7.1, Sodium 27.4, Carbohydrate 38.3, Fiber 4.8, Sugar 1.7, Protein 4.6
POTATOES & BEETS WITH CURD, CARAWAY & FLAXSEED OIL
Try this German-inspired side dish of potato and beetroot with cold ham or roast lamb. It also works as a flavour-packed main course in its own right
Provided by Diana Henry
Categories Side dish, Vegetable
Time 1h25m
Yield Serves 6 as a side
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 267 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 7 grams sugar, Fiber 15 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
POTATO, ONION AND CARAWAY CLOVERLEAF ROLLS
Categories Bread Microwave Mixer Onion Potato Bake Sauté Vegetarian Bon Appétit
Yield Makes 16
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add chopped onions and sauté until golden and tender, about 12 minutes. Add caraway seeds and stir 3 minutes. Remove from heat and cool.
- Pierce potato in several places with fork. Place in microwave oven; cook on high 5 minutes. Turn potato over; cook on high until very tender, about 4 minutes longer. Cool slightly. Peel potato. Place potato in small bowl and mash until very smooth. Transfer 1/2 cup mashed potato to large bowl of electric mixer fitted with paddle attachment (reserve remainder for another use).
- Place 1/2 cup warm water in glass measuring cup. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
- Add salt and remaining 3 tablespoons butter and 1/3 sugar to mashed potato in mixer bowl. Beat until smooth. Add remaining 1/4 cup warm water and 2 eggs and beat until well blended. Pour in yeast mixture and mix until blended. Stir in onion mixture. Mix in 3 cups flour, 1 cup at a time. Beat until dough is smooth but slightly sticky, about 4 minutes.
- Turn dough out onto floured surface. Knead until smooth and elastic, adding more flour if dough is sticky, about 5 minutes. Butter large bowl. Form dough into ball and add to bowl, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Butter 2 heavy large baking sheets. Punch down dough. Turn dough out onto floured work surface and knead 2 minutes. Divide dough into 16 equal portions. Divide dough into 16 equal portions. Divide each portion into 3 equal pieces. Roll each piece firmly into smooth ball. For each roll, place 3 balls close together on baking sheet (balls should touch at center), forming 8 cloverleaf rolls on each baking sheet and spacing evenly. Cover rolls with clean kitchen towels. Let rolls rise in warm draft-free area until puffy and almost doubled, about 45 minutes.
- Position 1 rack in center and 1 rack in top third of oven and preheat oven to 375°F. Brush rolls with egg glaze. Bake until rolls are golden brown and sound hollow when tapped, switching top and bottom baking sheets halfway through baking, about 20 minutes. Transfer rolls to racks and cool. Serve rolls warm or at room temperature. (Rolls can be prepared up to 2 weeks ahead. Wrap rolls tightly in aluminum foil and freeze. If desired, re-warm thawed wrapped rolls in 350°F oven about 10 minutes.)
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
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4/5 Total Time 50 minsAuthor Kay Chun
- Preheat the oven to 375°. On a rimmed baking sheet, toss the potatoes with the olive oil and season with salt and pepper. Roast for about 20 minutes, stirring occasionally, until the potatoes are tender.
- Meanwhile, in a small saucepan, melt the butter. Add the garlic and cook over low heat for 2 minutes. Let stand for 15 minutes. Discard the garlic and stir in the caraway seeds.
- Using the back of a spoon, gently press down on each potato until it cracks open. Spoon the caraway butter over the potatoes and roast for 20 minutes longer, until golden and crisp. Transfer the potatoes to a platter, garnish with the chives and serve.
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