"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

KÜMMELKARTOFFELN (potatoes with carraway seeds) Recipe

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This recipe for KÜMMELKARTOFFELN (potatoes with carraway seeds), by , is from The German Oma's , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Stroink
Added: Tuesday, November 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
500 grams potatoes
1 liter water
Salt and pepper to taste
1 tablespoon caraway seed

Directions:
Directions:
Peel the raw potatoes, slice them, and boil in very salty water until tender. Drain the water. Scatter the caraway seed over the potatoes, cover, and on low heat, let dry for 2 to 3 minutes. The potatoes are served in a bowl, and frequently the cook would pour melted butter over them.

Number Of Servings:
Number Of Servings:
4

 

 

 

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