| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Austrian | 4 | Servings | |
INGREDIENTS
| 2 | lb | Potatoes, see * Note |
| 1 | t | Coarse salt |
| 1 | T | Unsalted butter |
| 1 | T | Olive oil |
| 4 | Onions, sliced thin | |
| 3 | c | Buttermilk |
| 1 | T | Dill, chopped |
| Coarse salt | ||
| Freshly-ground black pepper | ||
| === BLACK BREAD SANDWICH === | ||
| 4 | Pumpernickel bread | |
| 1 | T | Sweet butter, softened |
| 1/2 | English cucumber, thinly | |
| sliced | ||
| On an angle | ||
| 1 | T | Honey |
| 1 | Fat, 1/2 Other Carbohydrates |
INSTRUCTIONS
Note: Use potato varieties such as "Gold Rush, "Austrian Crescent", "All Blue", and "Red LaSoda". Place potatoes in a medium saucepan, cover with cold water, and add salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil and reduce to a simmer; cook until fork tender, 10 to 20 minutes. While the potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly carmelized, 10 to 12 minutes. Meanwhile, make the Black Bread Sandwiches: Divide the butter among 4 slices of bread. Put cucumber slices on each piece of bread, and drizzle lightly with honey. Drain potatoes and let cool briefly. With a paring knife, remove a decorative band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with carmelized onions, season with salt and pepper, and garnish with dill. Serve immediately with Black Bread Sandwich. Makes 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net " Per serving: 449 Calories (kcal); 9g Total Fat; (18% calories from fat); 15g Protein; 79g Carbohydrate; 14mg Cholesterol; 897mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 363
Calories From Fat: 79
Total Fat: 9g
Cholesterol: 15.5mg
Sodium: 866mg
Potassium: 1376.2mg
Carbohydrates: 61.5g
Fiber: 6.5g
Sugar: 17.9g
Protein: 11.8g