Caraway Parsley Potatoes Recipes

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DANISH CARAWAY POTATOES



Danish Caraway Potatoes image

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

24 small new potatoes
1/2 cup fresh parsley, chopped
1 teaspoon fresh dill, chopped
1/4 lb butter
1 tablespoon caraway seed

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



Roasted Caraway Potatoes image

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

3 lbs new potatoes, unpeeled and quartered
2 small onions, sliced and separated into rings
1/4 cup olive oil
1 tablespoon caraway seed
1 1/2 teaspoons salt
1 teaspoon pepper

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.

BRAISED PORK WITH CARAWAY, APPLES AND ONIONS AND MUSTARD-CHEDDAR MASHED POTATOES WITH PARSNIPS



Braised Pork with Caraway, Apples and Onions and Mustard-Cheddar Mashed Potatoes with Parsnips image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 22

One 4-pound boneless pork shoulder
Kosher salt and coarse black pepper
Kosher salt and coarse black pepper
2 tablespoons vegetable or olive oil
6 tablespoons butter
1 tablespoon caraway seeds
1 teaspoon fennel seeds
1 teaspoon mustard seeds
4 onions, cut into thin wedges, root end attached
3 firm, crisp apples, peeled and cut into wedges
2 tablespoons fresh thyme leaves, chopped
Pinch freshly grated nutmeg
3 tablespoons cider vinegar
2 tablespoons honey
One 12-ounce bottle German beer or lager
1 1/2 cups chicken stock
4 large russet potatoes, peeled and chunked (2 to 2 1/2 pounds)
2 large parsnips, peeled and chunked (1 to 1 1/2 pounds)
1 cup milk
1 1/2 to 2 cups, extra-sharp white Cheddar (about 8 ounces)
1/4 cup grainy Dijon mustard
Chopped parsley, to garnish

Steps:

  • Preheat the oven to 325 degrees F. Let the pork sit covered at room temperature for 30 minutes.
  • Pat the pork dry with a paper towel. Sprinkle the pork generously with salt and pepper.
  • Heat a large Dutch oven or heavy-bottomed pot over medium-high heat with the oil, 2 turns of the pan. Place the pork in the pot and evenly brown the meat all over, about 10 to 12 minutes time in total. Remove the pork and reserve.
  • Turn heat down to medium, add 3 tablespoons of the butter to the pot. When it foams, add the caraway, fennel and mustard seeds and stir for 1 minute. Add in the onions, apples, thyme, nutmeg and some salt and pepper. Cook to begin to soften, 5 minutes. Then deglaze the pot with the vinegar. Stir in the honey and beer, scraping up the bits stuck to the bottom of the pot. Add in the chicken stock and then the reserved pork, and bring to a simmer. Cover and place the pot in the oven until the meat is very tender, 2 1/2 to 3 hours, turning the meat halfway through cooking.
  • Remove the pork from the pot, place on a plate and tent with foil to keep warm. When cool enough to handle, pull the meat apart with two forks. Return the meat to the braising liquid. The apples and onions will have almost completely melted into a chunky sauce. Cool and store in the refrigerator for a make-ahead meal.
  • Place the potatoes and the parsnips in a pot and cover with water. Bring to a boil, salt the water and cook until tender. Drain and return to the hot pot. Mash the potatoes with the milk and the remaining 3 tablespoons butter. Then season with salt and pepper, and add the cheese and mustard. Taste to adjust the seasonings, cool and store for a make-ahead meal.
  • To serve, reheat the pork, covered over medium heat, stirring occasionally. Reheat the mashed potatoes and parsnips over medium heat covered with a little stock or milk to loosen. Mashed potatoes can be kept warm for hours by placing them in a covered saucepot inside of a larger pot filled with an inch of water at a low simmer.
  • Serve the pork alongside or on top of the potatoes, and sprinkle chopped parsley on everything.

CARAWAY PARSLEY POTATOES



Caraway Parsley Potatoes image

Categories     Herb     Potato     Side     Quick & Easy     Low/No Sugar     Gourmet

Yield Serves 6

Number Of Ingredients 4

2 1/2 pounds small red potatoes (about twenty-four, 1 1/2-inches in diameter)
1 tablespoon caraway seeds
1 1/2 tablespoons unsalted butter
2 tablespoons minced fresh parsley leaves

Steps:

  • Peel potatoes and in a 3- to 4-quart saucepan cover with salted cold water by 2 inches. Simmer potatoes until just tender, 12 to 15 minutes, and drain in a colander.
  • While potatoes are cooking, in a small heavy skillet dry-roast seeds over moderate heat, shaking skillet, until fragrant and slightly darker, being careful not to burn them, 3 to 4 minutes. Transfer seeds to a small bowl and cool. With mortar and pestle or in an electric coffee/spice grinder grind seeds coarse.
  • In a heavy skillet melt butter over moderately low heat and add potatoes, stirring and shaking skillet to coat. Sprinkle potatoes with ground seeds, parsley, and salt and pepper to taste and stir, shaking skillet occasionally, to coat.

PARSLEY-DILL POTATOES



Parsley-Dill Potatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 1/2 pounds medium to large red potatoes
3 tablespoons butter
1/4 cup chopped parsley leaves
1/4 cup chopped dill
Salt and pepper

Steps:

  • Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.

POTATOES & BEETS WITH CURD, CARAWAY & FLAXSEED OIL



Potatoes & beets with curd, caraway & flaxseed oil image

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

600g small beets (we used crimson and candy ones)
olive oil , for roasting
350g small waxy potatoes
200g goat's curd or curd cheese
6 tsp caraway seeds
½ tbsp finely chopped parsley
flaxseed (linseed) oil , to serve

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

GARLIC AND PARSLEY SEASONED POTATOES



Garlic and Parsley Seasoned Potatoes image

Garlic and parsley seasoned potatoes.

Provided by Allissa Cogswell

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h

Yield 8

Number Of Ingredients 6

3 pounds small red potatoes
¼ cup olive oil
2 tablespoons minced fresh garlic
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
  • Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
  • Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

Nutrition Facts : Calories 181 calories, Carbohydrate 27.6 g, Fat 7 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 371.1 mg, Sugar 1.7 g

MOM'S PARSLEY POTATOES



Mom's Parsley Potatoes image

My mother loved potatoes, and she was always on the lookout for ooey-gooey potato recipes. Here is one from my treasure trove of her recipes. This one, I'm sure, actually came from a church potluck, and I actually have it written in her handwriting! This recipe works as a sub for mashed potatoes, or baked potatoes, when you don't want to set out a lot of condiment dishes. Use cheddar or Swiss cheese, instead of Gruyere, if you prefer.

Provided by Bibi

Categories     Potato Side Dishes

Time 35m

Yield 4

Number Of Ingredients 8

2 pounds red potatoes, scrubbed and cut into 1-inch pieces
¼ cup unsalted butter
1 cup chopped onion
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
⅔ cup sour cream
⅓ cup shredded Gruyere cheese
⅓ cup chopped fresh parsley

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 10 minutes. Drain and set aside.
  • Melt butter in the same pot over medium-low heat. Add onion, season with salt and pepper, and cook until onions are starting to turn clear, 2 to 3 minutes. Add potatoes, cover, and cook over low heat, stirring occasionally, until cooked through, about 5 minutes.
  • Remove from heat and stir in sour cream, Gruyere cheese, and parsley. Cover, and allow to sit until cheese is melted, about 5 minutes. Stir before serving.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 41.9 g, Cholesterol 57.3 mg, Fat 22.9 g, Fiber 4.7 g, Protein 8.9 g, SaturatedFat 14.1 g, Sodium 360.9 mg, Sugar 4.1 g

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