Recipes · Danish · Side Dishes
Brunede kartofler (Danish Caramelised Potatoes)
One serving has 209 kcal and 3 g protein, and at least a fifth of a woman's daily need of copper (22%) and pyridoxine (20%). Ready in 75 minutes.
- Preparation: 40 min
- Cooking: 35 min
- Makes: 1 serving (170 g)
- Difficulty: Medium
- Diets: Vegetarian, Gluten-free
- Contains: dairy
Ingredients
- 150 g Small waxy potatoes, raw
- 12 g Sugar
- 8 g Butter, unsalted
- 0.3 g Salt
Method
- Boil the small potatoes in their skins for 15-20 minutes, until just tender. Drain, peel them while warm and let them cool completely; they can be boiled the day before.
- Put the cold potatoes in a colander, rinse them under cold water and leave them wet; the water helps the caramel coat them evenly.
- Sprinkle the sugar evenly over the bottom of a wide, dry frying pan and melt it over medium heat without stirring for 3-5 minutes, until it is a light golden caramel. Watch it closely, as it burns quickly.
- Lower the heat, add the butter and stir until it has melted into the caramel.
- Add the wet potatoes and turn them gently in the caramel over medium-low heat for 10-15 minutes, shaking the pan, until they are evenly glazed golden brown and hot all the way through. Sprinkle with the salt.
- Serve at once, with roast pork or duck, brown gravy and red cabbage, as at a Danish Christmas dinner.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 209 kcal | 10% |
| Carbohydrates | 35.9 g | |
| Water | 123 mL | |
| Fiber | 2.5 g | 9% |
| Protein | 2.9 g | 6% |
| Tryptophan | 0.03 g | |
| Threonine | 0.1 g | |
| Isoleucine | 0.1 g | |
| Leucine | 0.14 g | |
| Lysine | 0.15 g | |
| Methionine | 0.05 g | |
| Cystine | 0.03 g | |
| Phenylalanine | 0.12 g | |
| Tyrosine | 0.07 g | |
| Valine | 0.15 g | |
| Histidine | 0.05 g | |
| Fat | 6.7 g | |
| Monounsaturated | 1.9 g | |
| Polyunsaturated | 0.33 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.21 g | |
| Saturated | 4.1 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 17.2 mg | |
| Calcium | 17.1 mg | 2% |
| Copper | 0.2 mg | 22% |
| Iron | 1.1 mg | 6% |
| Magnesium | 33.2 mg | 11% |
| Manganese | 0.21 mg | 12% |
| Phosphorus | 93.4 mg | 13% |
| Potassium | 685 mg | 15% |
| Selenium | 0.9 µg | 2% |
| Sodium | 144 mg | |
| Zinc | 0.5 mg | 6% |
| Thiamin (vitamin B1) | 0.12 mg | 11% |
| Riboflavin (vitamin B2) | 0.05 mg | 5% |
| Niacin (vitamin B3) | 1.7 mg | 12% |
| Pantothenic acid (vitamin B5) | 0.43 mg | 9% |
| Pyridoxine (vitamin B6) | 0.26 mg | 20% |
| Folate (vitamin B9) | 27.2 µg | 7% |
| Cobalamin (vitamin B12) | 0.01 µg | 0% |
| Choline | 26.1 mg | 6% |
| Vitamin A | 54.7 µg | 8% |
| Vitamin C | 12.9 mg | 17% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.2 mg | 1% |
| Vitamin K | 4.9 µg | 5% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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