Saure Kartoffel (Saure Raedle, Eingemachte Ka
desserts, vegetables
500 gm boiled new potatoes (a generous lb)
80 gm butter or lard (1/3 cup)
1 tablespoon flour
1/2 liter water (2 cups plus 2 tbsp)
1 bay leaf
1 piece lemon peel
1 clove
1 onion
1 salt and pepper to taste
1 tablespoon vinegar (or to taste)
1 dash caraway seed
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 1/2 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
Yield: 4 servings