Kuemmelkartoffel (caraway potatoes)
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Kuemmelkartoffel (caraway potatoes)
  Caraway    Vegetables    German  
Last updated 6/12/2012 12:46:29 AM. Recipe ID 6779. Report a problem with this recipe.
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      Title: Kuemmelkartoffel (caraway potatoes)
 Categories: Vegetables, German
      Yield: 4 Servings
 
    500 g  Potatoes (a generous lb)
      1 l  Water (a generous quart)
           Salt to taste
           Pepper to taste
      1 tb Caraway seed
 
  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 




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Recipe ID 6779 (Apr 03, 2005)

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