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German fries (also referred to as German fried potatoes) is a dish consisting of thinly sliced raw or cooked potatoes fried in fat, like lard, butter or vegetable oils. [1] Bacon and onion slices are common additional ingredients. Salt and pepper are always used for seasoning, while caraway, marjoram, rosemary and garlic are optional.
Traditional pairing of sausages and mashed potato, usually served with onion gravy and often with fried onions and peas [5] [6] [7] Bedfordshire clanger: South Midlands: pie Traditional meat, potato, and onion hand pie made with a suet crust; some versions include a sweet filling at one end [8] [9] Brændende kærlighed: Denmark: pairing
A famous stew made of meat, potatoes, Spätzle and several kinds of vegetables like potatoes and carrots. Käsespätzle: Main course Dish of Spätzle and fried onions gratinated with cheese. Wibele: Snack Small, sweet biscuits. Himbeergeist: Beverage A fruit-based Schnapps produced mainly in Germany and the Alsace region of France. Kirschwasser ...
Carrots, [16] cauliflower, [17] [18] turnips, [19] spinach, [20] peas, [21] beans, broccoli and many types of cabbage are very common. [18] [22] Fried onions are a common addition to many meat dishes throughout the country. Circa 1900, carrots were sometimes roasted in water, with the broth used in place of coffee. [23]
Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet. [2] The Bavarian dukes, especially the Wittelsbach family, developed Bavarian cuisine and refined it to be presentable to the royal court. This cuisine has ...
It includes red potatoes, salt, white wine vinegar, mayo, parsley and shallots or onions, but can be served in a variety of ways. Many recipes skip the mayo for a less creamy dish. German Potato Salad
Sliced potatoes frying in a frying-pan. Fried potatoes are a dish or a component of other dishes (such as Bauernfrühstück) essentially consisting of potatoes which have been fried or deep-fried in hot cooking oil often with the addition of salt and other seasonings. They are often served as a side dish.
As with most traditional dishes, there are variations with additional ingredients and spices. The finished product is cooled, cut into finger-thick slices and sold at all butchers in the Palatinate region. The slices are fried and usually served with sauerkraut and bread or mashed potatoes, sometimes with brown sauce.