Danish Caraway Potatoes Recipes

CARAWAY POTATOES - KOMMENKARTOFLER

Steps:

• 1. Boil potatoes until tender in salted water. Drain. Peel. (I don't peel mine).
• 2. Garnish with parsley and dill and serve doused with melted butter to which the caraway seeds have been added.

DANISH SIDE DISH

Steps:

• Rinse the asparagus under cold running water and pat dry, cut off any woody stems.
• Use the Tablespoon of olive oil to grease an oven proof dish; use a 6"x 4" dish that holds 3/4 pint of liquid.
• Line the inside of the dish with the bacon to cover completely. Lay the asparagus in the dish.
• Whisk the eggs with the milk until frothy and pour the egg mixture over the asparagus. Season with black pepper to taste, you won't need to salt as there's enough in the bacon.
• Put into a pre heated oven gas mark 6/400º F (200º C.), middle shelf for about 30 minutes.
• When cooked, remove from oven and using oven gloves, put a small plate on top of the dish and carefully turn over.
• Cut into 1" slices and divide between 4 plates, slightly overlap the slices.

DANISH CARAWAY POTATOES

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.

DANISH CABBAGE

Steps:

• Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop. Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.