North Croatian Boiled Potato Recipes

LENGENBERG'S BOILED POTATOES

Lengenberg's Boiled Potatoes image

This is the perfect simple side dish for a couple of German bratwursts or schnitzel.

Provided by Uli Lengenberg

Categories Side Dish Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 3

Ingredients

2 ¼ pounds medium yellow-flesh potatoes (such as Yukon gold), scrubbed, eyes removed
1 pinch salt
⅓ cup chopped fresh parsley

Steps:

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Sprinkle on parsley and serve hot.

Nutrition Facts : Calories 203.5 calories, Carbohydrate 46.2 g, Fat 0.3 g, Fiber 4.3 g, Protein 5.4 g, SaturatedFat 0.1 g, Sodium 56.9 mg

NORTH CROATIAN BOILED POTATO

North Croatian Boiled Potato image

This is northern version of similar Dalmatian potato. The difference is that it is advisable to take baby spring potato, the one with very thin skin. The best way to do it is to soak potato in cold water, wash it and than grate the potato skin with sharp knife. This side dish is popular in Zagreb region and it is served with various meats and "cuspajz" (spring vegetable stews). It can be done with old potato but it is much better if you have spring one.

Provided by nitko

Categories Potato

Time 45m

Yield 3 portions, 3 serving(s)

Number Of Ingredients 4

Ingredients

300 g potatoes (baby potato)
40 g butter
10 g fresh parsley leaves
6 g salt

Steps:

Gently peal potato skin, and if possible just "shave" it.
Cook for about 25-30 minutes (until toothpick can easily go through). Drain potato.
In another pot put butter and finely minced parsley leaves. When butter starts to foam, add potato and fry it on butter 1-2 minutes. Serve hot.

Nutrition Facts : Calories 173.2, Fat 10.9, SaturatedFat 6.8, Cholesterol 28.5, Sodium 859.4, Carbohydrate 17.7, Fiber 2.3, Sugar 0.8, Protein 2.2

NORTH CROATIAN FRENCH BEANS STEW ("CUSPAJZ OD MAHUNA")

North Croatian French Beans Stew (

This is my grandmother's recipe. You can use round or flat French beans (I prefer round and green). We eat this meal as a side dish to meat with potato. You can, of course eat this as a complete dish as lunch. If you want to preserve green color of your vegetables, put them into boiled water. I recommend using fresh vegetable, not canned or frozen - it is much, much better.

Provided by nitko

Categories Stew

Time 45m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 10

Ingredients

1000 g French beans
40 g lard (or oil)
30 g flour (all purpose)
1 garlic clove
100 g onions
1/2 teaspoon paprika (red, dry)
1 tablespoon vinegar (red wine vinegar)
1 teaspoon salt
1/3 teaspoon pepper (grounded)
50 g sour cream

Steps:

Clean the French beans and cut into 5 cm long pieces.
Boil the water and put French beans into boiling water and cook not more than 10 minutes. Drain the beans and put aside.
During this melt lard and saute finely minced onion, than add flour and fry flour (not too much) with finely minced garlic. Add cold water and stir until you get creamy mixture, add paprika, salt pepper and vinegar. Add some more water, heat it and add French beans.
Cover with water and cook until beans are soft or 30 minutes. At the end add sour cream, stir and serve.

Nutrition Facts : Calories 1014.2, Fat 17.7, SaturatedFat 6.1, Cholesterol 14.8, Sodium 634, Carbohydrate 169.6, Fiber 63.7, Sugar 1.1, Protein 48.5

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