NZ House & Garden - Country Living - - Scandi Design Home-made -

Sugar-glazed pota­toes (brunede kartofler) are a stan­dard dish on Dan­ish tables for spe­cial oc­ca­sions. Their sweet­ness is won­der­ful with the other typ­i­cal side dish, sweet and sour braised red cab­bage.

1.5kg baby pota­toes (Baby Per­las

are ex­cel­lent)

250g caster sugar

170g but­ter, cut into cubes

Flaky sea salt

The day be­fore they’re needed, boil pota­toes in salted water un­til just ten­der; do not over­cook. Al­low to cool slightly be­fore re­mov­ing skins. Leave to cool, cover and re­frig­er­ate.

On the day they are to be cooked, re­move pota­toes from fridge, place in a colan­der, rinse with cold water and leave to drain.

Place caster sugar in a heavy-based fry­ing pan set over medium to high heat; do not stir. Once the sugar around edges of pan be­gins to turn golden, shake pan un­til all the sugar is a golden brown colour.

Add but­ter and let mix­ture sim­mer un­til it caramelises, shak­ing the pan to mix (stir as lit­tle as pos­si­ble).

Add pota­toes and toss them in the caramel mix­ture. Leave to sim­mer on a low heat for 30-35 min­utes, turn­ing the pota­toes often to coat com­pletely. Sprin­kle with salt and serve im­me­di­ately. Serves 6

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