Brunede Kartofler
Brunede kartofler or sukkerbrunede kartofler ( Danish : "caramelized potatoes") are a way of preparing potatoes and a specialty of Danish cuisine . Traditionally they are eaten especially on Christmas Eve, together with roast pork , duck or goose as well as with boiled potatoes and red cabbage .
history
Since the Middle Ages was in Denmark in upscale segments of the population as Christmas and banquets goose with kale popular at which as a side dish caramelized chestnuts were served. In the Middle Ages, geese were one of the typical payments in kind and tithes that farmers had to pay to monasteries, the nobility or the king. In the first half of the 1800s, the goose ousted the roast pork previously common at Christmas from the dining table of the bourgeoisie . Between 1820 and 1850, poorer sections of the population began to prepare caramelized potatoes as a holiday roast instead of the more expensive goose, only duck (called fattigmandsgås ; Danish: "poor man's goose") or roast pork as a substitute for the chestnut side dish. Potatoes that were as small as possible were selected to match chestnuts, and some of them were cut to the size of chestnuts (“ tourning ”). Today in Denmark you can find ready-peeled and chestnut-sized potatoes in jars for subsequent preparation by brunede kartofler .
One of the earliest recipes for sukkerbrunede kartofler is known as early as 1785.
Preparation and use
The main ingredients are smaller potatoes of a waxy variety, which are peeled and boiled or boiled with the skin ( jacket potatoes ) and then peeled . The slightly cooled potatoes are then tossed in a pan in a strongly heated mixture of melted sugar and melted butter . This caramelization gives the potatoes their typical brown color.
Brunede kartofler are mainly known in Denmark as a traditional side dish for Christmas dinner on Christmas Eve and are served with roast pork, duck or goose in addition to boiled potatoes and red cabbage. They are also often served as a typical side dish to kale with meat ingredients ( cabbage sausage , smoked pork and boiled pork belly ), mustard and beetroot .
Others
In addition to the browned potatoes, Danish cuisine also knows other caramelized vegetables : brunet hvidkaal (white cabbage), brunede løg (onions), brunede gulerødder (carrots), brunede kaalrødder ( swede ), brunede pastinaker ( parsnips ) and brunede sellerier (celery).
A related preparation to brunede Kartofler are mostly only in Northern Germany as an important component of a winter kale meal known sweet potatoes , and potatoes are sprinkled into the hot pan with sugar and rolled to caramelize in the benefits generated by the Brathitze Sud.
Web links
- Caramelized potatoes (“brunede kartofler”) - a classic recipe on the official VisitDenmark tourism website
Individual evidence
- ↑ Anna Marie Mangor: Kogebog for smaa huusholdninge. Indeholdende announcements to forskjellige rescuers and kagers tillavning, with angiven vægt and maal. Thieles Bogtrykkeri, Copenhagen 1838, p. 146 (Danish).
- ↑ See Jens Ingvordsen: Mavernes fest >> Sukkerbrunede kartofler . In: www.blog.dengamleby.dk, Blog Den Gamle By - Julehistorier (Danish; accessed April 22, 2017).
- ↑ Cf. Christina Folke Ax: Kartoflen som folkeføde i Danmark i the 19th århundrede. In: Ole Hyldtoft (ed.): Kost og spisevaner i 1800 – tallet. Museum Tusculanums Forlag ( University of Copenhagen ), Copenhagen 2009, ISBN 978-87-635-1098-1 , pp. 41–176, here in particular pp. 93, 105–115 (Danish).
- ↑ See. Kartofler >> Fakta . In: www.immigrantmuseet.dk, website of the Furesø Museum in Farum , Denmark (Danish; accessed April 22, 2017).