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Vegetables
A B C D E F G H I J K L M N O P Q R S T U V W Y Z Saure Kartoffel (saure Raedle, Eingemachte Kartoffel) Categories: Vegetables, Toppings, German
Yield: 4 servings
500 g Boiled new potatoes (a 1 Piece lemon peel
-generous lb) 1 Clove
80 g Butter or lard (1/3 cup) 1 Onion
1 tb Flour Salt and pepper to taste
1/2 l Water (2 cups plus 2 Tbsp) 1 tb Vinegar (or to taste)
1 Bay leaf 1 ds Caraway seed
Melt the fat and add the finely chopped onion and flour. Saute until the
onion is golden brown. Add the water and all the other seasonings. Cook
for 1/2 hour. Strain the sauce and pour it over the hot, sliced potatoes.
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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