Friday, November 25, 2011

Brunede Kartofler (Sugar-browned Potatoes)

Copyright 2011 LtDan'sKitchen blogs
A seasonal dish, this dish makes a good accompaniment to stuffed pork tenderloin although traditionally, this is paired with roasted chicken at Christmas time. This actually rminds me of a gnocchi dish I made some time ago following Giada De Larentis' recipe where the gnocchi is flavored with a sugary sauce. Very simple to make, I'm glad I found this recipe just in time for the holidays. Another surprise is that the dish is actually not overly sweet and goes really well with savory dishes. 

Brunede Kartofler - Adapted*

2 lbs small potatoes
4 tbsp brown sugar
1/2 cup unsalted butter

1. Boil the potatoes until tender. Cool slightly and peel. 

2. In a wide saute pan, melt the butter over medium heat. Add the sugar 
    and stir until melted. 

3. Add the potatoes and mix well until the potatoes are glazed. Serve 

* Tighe, Eileen: editor, Women's Day Encyclopedia of Cookery, Volume 4, Fawcett Publications, Inc., New York: 1966.

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