Caraway Potatoes Recipes

Steps:

• Boil potatoes until tender in salted water.
• Drain and peel potatoes.
• Garnish with parsley and dill.
• Serve with melted butter mixed with the caraway seeds.

Steps:

• Peel and cube potatoes.
• Boil until tender; drain.
• Melt butter in pan.
• Add cooked potatoes; brown.
• Add caraway and cook a little longer.

Steps:

• 1. Boil potatoes until tender in salted water. Drain. Peel. (I don't peel mine).
• 2. Garnish with parsley and dill and serve doused with melted butter to which the caraway seeds have been added.

Steps:

• Coat potatoes and shallots with warmed bacon grease in a bowl.
• Put potatoes on a baking sheet.
• Season with salt, pepper, caraway, and paprika.
• Stir around to coat.
• Bake uncovered for 30 minutes, stirring every so often.

Steps:

• Combine first 2 ingredients in a large heavy duty zip-top plastic bag.
• Mix together remaining ingredients and pour into plastic bag.
• Shake well to coat.
• Place potato mixture in an ungreased 13x9 inch pan.
• Bake at 400 degrees for 1 hour or until potatoes are tender, stirring occasionally.

Steps:

• Peel potatoes and in a 3- to 4-quart saucepan cover with salted cold water by 2 inches. Simmer potatoes until just tender, 12 to 15 minutes, and drain in a colander.
• While potatoes are cooking, in a small heavy skillet dry-roast seeds over moderate heat, shaking skillet, until fragrant and slightly darker, being careful not to burn them, 3 to 4 minutes. Transfer seeds to a small bowl and cool. With mortar and pestle or in an electric coffee/spice grinder grind seeds coarse.
• In a heavy skillet melt butter over moderately low heat and add potatoes, stirring and shaking skillet to coat. Sprinkle potatoes with ground seeds, parsley, and salt and pepper to taste and stir, shaking skillet occasionally, to coat.

Steps:

• Cook the cabbage in boiling water for 3 mins until tender, then drain. Heat the oil in a frying pan. Add the onion and cook for 2-3 mins until starting to soften and turn golden. Sprinkle over the caraway seeds and cook for a further 2 mins until fragrant. Stir in the cabbage and heat through.

Steps:

• Saute bacon until crisp.
• remove bacon to drain, reserving fat in pan.
• saute onion in bacon fat until browned.
• add sauerkraut and saute for 5 minutes; add potato, chicken stock, reserved bacon, black pepper and caraway.
• Bring to a boil and simmer on lowest heat for 20 minutes- stirring frequently, then cover and simmer for an additional 30 minutes- stirring every 10 minutes.

Steps:

• Position rack in the center of the oven and heat to 375º F. Grease the inside of an 8″ cast iron skillet or baking dish and set aside. Mix together the mashed and grated potatoes. Add in egg and egg white, oil, and milk until well combined. In another mixing bowl stir together, green onion, caraway seed, flours, and salt. Stir dry ingredients into wet ingredients and mix well (dough will be shaggy and a bit sticky). Turn dough out onto a lightly floured board and knead 7 to 8 times until a soft ball forms. Place dough in the center of the prepared pan and gently pat to cover the entire pan evenly. Using a sharp knife cut an "X" into the top about ½" deep. Bake for 45 to 55 minutes or until top is nicely browned and bread sounds hollow when tapped. Remove from oven and let stand for 5 minutes before removing bread from the pan. Place bread on a wire rack to cool. Allow bread to rest for an hour before slicing to avoid crumbling.

Steps:

• In a large skillet, heat the butter and bacon.
• Add the onion, potato and cabbage and cook until cabbage is wilted.
• Add the caraway, vinegar and stock.
• Bring to a boil; cover, reduce heat, and simmer for 12 minutes.
• While simmering, lightly brown the sausage in another small skillet.
• Add the sausage to the cabbage mixture and cook all, uncovered, for another 6 minutes.
• Stir in the mustard and season with salt and pepper.