Wednesday, January 6, 2016

Brunede Kartofler

I did a traditional, for us at least, New Years meal this year. 
Actually, I made it New Years Day, but I think Mom used to cook this for New Year's Eve back when I was young.

Which was just a couple of years ago.

At any rate, I was in the store a few days ago and what to my wondering eyes should appear, but a large bag of Kale, fresh washed, trimmed Kale.  It sat upon the shelf in solitary, lonely splendour until I grabbed it and threw it in the cart. 
It didn't know what hit it.
Well, gee, that did it. 
I had to buy a ham, and then some canned small potatoes.  
I had my New Years Menu set. 
I was going to have Skinke med Grønlangkål and some Brunede Kartofler. 
My mouth was watering in anticipation and delight. 

I then ended up asking a couple of friends if they wanted to come to dinner at the last minute, cause when I looked at the size of the ham, and how big the bag of kale was, it was really too much for two people. 

I've told you before how to make the Gronlangkol or Kale, and I'm sure you know how to roast a ham, but I bet you don't know how to make Brunede Kartofler.  So, I'll tell you.  I do kinda cheat a little here and use canned new potatoes.


2-3 cans small whole New Potatoes, drained and rinsed
1 cup sugar
2-4 Tablespoons butter

Pour the sugar into an ungreased pan, heat on medium-low heat until the sugar starts to melt around the edges,
and turn a lovely golden color.   Stir it a little, just to mix it up and even out the sugar.  Add the butter and stand back.  It will bubble up and smell wonderful.  Add the drained potatoes and don't touch it for a couple or 5 minutes. 
The potatoes need to cook in the sugar sauce for just a few minutes.  Shake the pan a little to loosen the potatoes a little, let cook then turn them over so that they brown evenly.  Keep cooking for another few minutes until they're evenly browned all over.  When done, pour the whole pan full into a serving dish and place on the table along with the ham and green kale. 
When I was a kid, the sauce was my favorite part.  But now that I'm all grown up, well, gee, it's still my favorite but I like the potatoes as well. 
And I have to say, canned potatoes are the way to go for this dish.   I've cooked and peeled my fair share and then some of new potatoes, burning fingers along the way, I like doing them like this now.
 The colors, the tastes, sigh, the memories of times past and loved ones who left way too early.
But I can at least honor my heritage and culture with tastes from my past.  




Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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