Danish Tomatoes Recipes

DANISH TOMATOES

Danish Tomatoes image

One of those great "make ahead" dishes which can accompany any meal theme for your large gatherings or simple family parties !

Provided by Mini Ravindran

Categories Low Protein

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

3 -4 large tomatoes
1/4 cup brown sugar, packed
3 tablespoons wine vinegar
salt
minced parsley

Steps:

Peel tomatoes and cut into thick slices.
Arrange in layers in a shallow dish, sprinkling with brown sugar, vinegar,and salt.
Cover tightly and chill several hours.
Arrange slices in slightly overlapping circles on a platter and garnish with parsley or onion tops.
Surround with crisp greens, if wanted.
Makes 4 to 6 servings.

Nutrition Facts : Calories 76.4, Fat 0.3, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 18.7, Fiber 1.6, Sugar 16.8, Protein 1.2

KARTOFLER (DANISH-STYLE POTATOES)

Kartofler (Danish-Style Potatoes) image

Different from the other version of this recipe posted for the Zaar World Tour, this one has onions and some other ingredients. Can easily be scaled down. From the net.

Provided by currybunny

Categories Potato

Time 30m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

6 large potatoes
1/2 cup butter
1 large onion, sliced
1 tablespoon granulated sugar
1 tablespoon vinegar
1 teaspoon salt
1 dash white pepper

Steps:

Boil potatoes. Cool, peel and slice 1/4-inch thick. Set aside.
Melt butter in frying pan. Add onions and sauté for 5 minutes, stirring occasionally. Add potatoes. Sauté for 5 minutes or as long as needed, turning potatoes to brown both sides.
Add remaining ingredients. Cook for 5 minutes longer.

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

Ingredients

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

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