The words are German and that was how I came to know this by-dish from my husband´s grandma when I cooked it for the first time decades ago. It was hard for me to repeat the words for they were long for my tongue to pronounce. One gets used to those tongue twisting words after experiencing to buy the ingredients in supermarkets. In this post, I used a pack of frozen spinach cream ready to eat and it only needs to be heated-up/cooked in the microwave for about 10 minutes. I simply added a few button mushrooms and a bit of steamed broccoli on the plate to make it more appetizing.
"Oma" Lizzie, as we fondly called her, was a robust lady with strong personality who took care of the family after the 2nd World War. Vienna had been bombed and devastated and everyone needed a job to feed their family. An intelligent person, she found a good job and managed a supermarket, had a taxi business and despite having a busy schedule, she still cooked for the family of four. She visited us on weekends to show me various Austrian delicacies that included Schnitzel, Gulasch, Zwiebel Rostbraten. When she passed, I got all her cooking books along with her 2 sewing machines. I felt I was like her in many ways as we both love cooking and crafting.
Petersilie Kartoffel (Parsley Potatoes) is very easy to make with simple ingredients...! You can use an herb grinding machine or a stab mixer to finely chop the fresh parsley. Below is how I make this simple by-dish..
Parsley Potatoes
[For 2 servings]
Ingredients:
500 grams Potatoes (boiling type)
1 red onion, minced
4 cloves garlic, crushed
a bunch of parsley, chopped the leaves if freshly bought
olive oil
salt
pepper
soy sauce (optional)
Preparations:
Just make sure these three ingredients are ready before you start cooking.
In a casserole with enough water + 1 teaspoon salt, boil potatoes including the skin for about 15-20 minutes. Remove the skin and set aside.
In a hot pan with 1 tablespoon olive oil, fry the garlic until the pieces become golden brown in color. Add the minced onion.
Add the chopped parsley, mix and fry for about 1 minute or until the garlic-onion-parsley are soft.
Then add the potatoes , stir fry carefully so that the potatoes are fully coated with the garlic-onion-parsley mixture. Sprinkle 2 teaspoons soy sauce (optional) and add salt and pepper according to your taste preference. And that´s it!
Happy cooking...Bon Appetit!
With this dish, long German food names are only served in high-class restaurants here in the Philippines. It's nice to see that they can just readily be available and can be cooked here like what we normally do with the potatoes. Thank you so much for sharing this dish. Moms out there, this is a must-try!
Indeed, spinach is full of anti oxidants and vitamins... Hahaha, this is really sort of a daily food here, but the potatoes are filling the tummy and good if you work the whole day that you won´t get hungry right away. Thanks for a lovely comment! Cheers!
WOW! I love it! Thanks for sharing dear. I will surely take note on this for future reference.
Deliciously yummy... Wahahaha!
Anything with potatoes tastes good for me love it!
@FoodiesUnite Yum! Your post would look great with the #foodie tag. You have been curated @sirenahippie on behalf of . We are a tribe for the #Foodie community with a unique approach to all things food and we are here on #HIVE.
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Hello @sirenahippie, I hope you are fine! It is always lovely to read your comment on my post and your comments are always inviting that makes me want to post more food contents. Thanks to you and to @foodiesunite for valuing my contents.
Good morning @mers, thanks for appreciating my comment. Actually that comment goes for the Plant Power (Vegan) community, as I am also a curator of this community, so you can keep posting over here. Your posts are always good, you are a good content creator. A hug.
What a salivating food and presentation and the story behind it. Perfect!
Thank you. Glad you like it...
Oh, simple ingredients available all here in the philippines, so, we can cook this, too.
An alternative to spinach is alugbate.. Cook shortly and then mash as if you are making a thick smoothie or mash it first then cook.
Mouth watering.. Looks good on the picture much more in real.. 😊
Indeed, the contrast of yellow is very colorful to the green spinach..
This post is beautiful @mers. I think it's so beautiful that you share your personal stories along with this great recipe. I'm sure your friend, "Oma" Lizzie, will be proud that you inherited her cookbooks and sewing machines, because even after the years have passed, you still honor her memory. Not for nothing is it said that the dead live on in the memory of the living. Very good recipe. Best regards.
@sirenahippie
Yes indeed, the cookbooks are treasures that I will keep because they have those old original pre-war recipes. <Thank you so much for the curation and support.
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Thanks a lot.. looking forward to reach that number...
I have spinach organic from my garden. I will follow the procedure.
Thank you for sharing dear.
How lovely to see you here @olivia08. Would love to see your food again. Thank you dear.
I will post but too busy.
!BEER
Thank you Deev.
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BEER.I do love and miss white potatoes cooked like that but they are no good for my diet and blood sugar level...☹️
I'll just have to look at you photos and drool instead...