Saure kartoffel (saure raedle, eingemachte kartoffel)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Boiled new potatoes (a generous lb) |
| 80 | grams | Butter or lard (1/3 cup) |
| 1 | tablespoon | Flour |
| ½ | litre | Water (2 cups plus 2 Tbsp) |
| 1 | Bay leaf | |
| 1 | Piece lemon peel | |
| 1 | Clove | |
| 1 | Onion | |
| Salt and pepper to taste | ||
| 1 | tablespoon | Vinegar (or to taste) |
| 1 | dash | Caraway seed |
Directions
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 ½ 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