Although potatoes are actually a fairly recent entry into Danish cuisine, they were adopted instantly as a key part of the Danish diet. The potato itself grows well in Danish soil and it proved an easy and hearty addition to meals. This favorite Danish recipe is traditionally served with family meals such as a roast beef or roast pork. You're also likely to see Brunede Kartoffler around Christmas and Easter.
Absolutely yummy!..., and a delightful way to dress up potatoes.
- 20 ounces small potatoes
- 3 tablespoons butter
- 1 cup white sugar
- Boil the potatoes with skin until they are done. Small bite sized potatoes are best.
- Peel the skins off of the potatoes
- Let the potatoes cool down
- Put sugar in a frying pan.
- Place the butter on top of the sugar
- Heat up slowly, until all the sugar is melted and starts turning brown
- When the sugar is caramelised add the potatoes
- Constantly turn the potatoes in the sugar, until it sticks to the potatoes. It will take about 5-10 minutes.
- Serve with duck, goose, roast, pork or chicken
LastUpdate: 2016-12-24 14:47:55