Caramelized potatoes with turnip tops - delicious side dish
To stews, such as a hearty kale with Mettwurst or breaded pork chop with salad these potatoes caramelized with turnip tops fit perfectly.
I cook potatoes, half-solid, boiling variety, with little water in the shell. And now comes a trick that I once saw in a funny Japanese video:
I drain the water, add cold water, drain again, and then refill with cold water for the second time. After 3 minutes, the peel dissolves with very little scratching, almost by itself from the potato.
You actually peeled a kilo of potatoes in 4 minutes! Only the eyes, if present, must be gouged out again. I hope you know that I'm talking about the potato eyes, the little black quirks in the potato.
Now I heat a pan and distribute one and a half teaspoons of salt in the pan, add 2 tablespoons of sunflower oil to it. Now the peeled potatoes come into the pan and are fried for two minutes.
Now you pour the potatoes over with two tablespoons of beetroot. Move the pan to and fro, tilt slightly, and the potatoes are immediately coated with the beetroot-oil mixture.
Fry for about 5 minutes, over low heat, until crispy and brown on all sides. Please be careful, they are too fast too dark.
These potatoes do not taste sweet, but slightly dry, have a wonderful aroma that goes very well with a hearty kale stew, which I have also cooked, see second photo.
I had already set up a kale recipe with fresh kale. Here I cooked the fast version. And with TK-kale and instead of fresh pork I have a can of Eisbein chopped under the finished cabbage mixed and some Mettwurstscheiben. Also this simple version was delicious.
