Danish Caraway Potatoes Recipes

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DANISH CARAMEL POTATOES



Danish Caramel Potatoes image

Sticky, sweet and such a treat, these potatoes, inspired by a classic sweet-and-savory Danish dish, are a must try. True to their title, the potatoes are actually tossed with a homemade caramel sauce-don't worry, it's just sugar and butter. A clever technique developed by the Betty Crocker Kitchens makes quick work of a tricky step. Where most traditional recipes call for combining the potatoes with hot caramel on your stovetop, where it's easy to burn the caramel and make a mess, this version calls for combining them in the oven. So you'll end up with creamy potatoes coated in rich caramel, with barely any fuss. We highly recommend serving these alongside pork and cabbage, as the Danes traditionally do at Christmastime.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 8

Number Of Ingredients 4

2 lb unpeeled fingerling or baby creamer potatoes
4 tablespoons butter, melted
1/4 cup sugar
1/2 teaspoon salt

Steps:

  • Heat oven to 425°F. Line 9-inch square metal pan with foil; spray with cooking spray. In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Add potatoes; reduce heat and simmer 15 to 20 minutes, or until just tender when pierced with paring knife. Drain; transfer to cutting board to cool. When cool enough to handle, carefully peel potatoes by hand; discard peels.
  • In large bowl, mix melted butter, sugar and salt. Add potatoes; toss to coat. Place in pan in single layer. Bake 40 to 45 minutes, stirring occasionally, until sauce is bubbling and caramelized. Let stand 5 minutes before serving.

Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize About 3 Potatoes, Sodium 200 mg, Sugar 7 g, TransFat 0 g

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.

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.

DANISH CABBAGE



Danish Cabbage image

This is a simple cabbage recipe with sour cream my grandmother taught me.

Provided by LAURA NASON

Categories     Side Dish     Vegetables

Time 34m

Yield 6

Number Of Ingredients 5

1 large head cabbage, cored and sliced thin
3 cups boiling water
1 cup sour cream
1 teaspoon caraway seeds
½ teaspoon salt

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.

Nutrition Facts : Calories 126.3 calories, Carbohydrate 12.1 g, Cholesterol 16.9 mg, Fat 8.2 g, Fiber 3.7 g, Protein 3.7 g, SaturatedFat 5 g, Sodium 232.7 mg, Sugar 5.3 g

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.

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