PHOTO: Stefan Wettainen/Ten Speed Press; Roast Duck with Apples and Prunes from Fire + Ice: Classic Nordic Cooking by Darra Goldstein.
Laura Brehaut, National Post
Originally published on December 7, 2015; National Post
Caramelized potatoes are a revelation. If you haven’t been treated to this festive Danish side dish, it may seem unexpected at first blush; unexpected but oh so right. Especially when served alongside roast duck, goose, pork or meatballs with sweet and sour red cabbage, as is the tradition. You’ll need petite, waxy potatoes, Darra Goldstein, American professor and author of Fire + Ice: Classic Nordic Cooking (Ten Speed Press, 2015), tells me. And “sugar, butter, and a steady wrist for shaking the pan as the potatoes glaze.”
PUBLISHED IN PRINT:
Edmonton Journal: December 16; pages C1 / Front, C6
Regina Leader-Post: December 19, 2015; page D4