| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Austrian |
|
4 |
servings |
INGREDIENTS
| 2 |
lb |
Potatoes; see * Note |
| 1 |
ts |
Coarse salt |
| 1 |
tb |
Unsalted butter |
| 1 |
tb |
Olive oil |
| 4 |
sm |
Onions; sliced thin |
| 3 |
c |
Buttermilk |
| 1 |
tb |
Dill; chopped |
|
|
Coarse salt |
|
|
Freshly-ground black pepper |
|
|
=== BLACK BREAD SANDWICH === |
| 4 |
sl |
Pumpernickel bread |
| 1 |
tb |
Sweet butter; softened |
| 1/2 |
|
English cucumber; thinly sliced |
|
|
On an angle |
| 1 |
tb |
Honey |
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
1/2 Fat; 1/2 Other Carbohydrates
Recipe by: Martha Stewart
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