| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Swiss |
Swiss, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
kg |
Parboiled potatoes 2 da. old |
| 350 |
g |
Flour |
| 2 |
t |
Salt |
| 100 |
g |
Herb butter or margarine |
|
|
Butter shavings |
INSTRUCTIONS
Peel the parboiled potatoes and grate them on the coarse side of the
grater. Sprinkle over them the flour and salt, and stir together
lightly. Heat the butter and stir in the potato-flour mixture. Keep
the heat low and steady, and stir almost constantly until the potatoes
form large "crumbs" and are golden brown. When done, shave butter over
the top before serving. Serve with Milchkaffee (half and half
milk-and-coffee) and applesauce (a sharp or tart one is best). From
BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE
GRAUBUNDEN, by the Chur chapter of the Swiss Women's Institutes /
translated by Diane Duane From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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