Caramel – Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s), small, waxy
- 100 g suar
- 60 g butter
- 3 stalks parsley
- some nutmeg, grated
- some cumin
- a bit salt
Print Recipe
Pin Recipe Instructions
- Cook the potatoes with caraway seeds in salted water as jacket potatoes, drain and let cool a little, then peel quickly.
- Rinse parsley and shake dry, weigh finely.
- Caramelize the sugar in a saucepan over low heat for about 5 minutes until golden yellow, add butter and 1 tablespoon water and stir in, season with nutmeg. Then put the potatoes in the pot and toss them in the caramel until they are coated with it all around.
- Arrange the caramel potatoes in a preheated bowl, sprinkle with parsley and serve as an accompaniment to game dishes.
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