AI-generated image
Saure Kartoffelrädle
Potato slices in vinegar sauce
Saure Kartoffelrädle: Swabian potato slices simmered in a browned roux sauce with vinegar and bay
Saure Rädle, 'sour little wheels', are old Swabian farmhouse food from the villages around Stuttgart and the Swabian Alb, cooked on Fridays or at the end of the month when there was no meat. Potato slices simmer in a nutty brown roux sauce sharpened with vinegar and scented with bay and clove, so the slices turn tender and the sauce glossy and tangy. Some families add a few pieces of bacon; this version is meat-free. Eat with a green salad or pickled gherkins. The usual mistake is rushing the roux: pale flour gives a floury, grey sauce, so brown it slowly to the colour of hazelnuts. Chef's tip: add the vinegar at the end, a splash at a time, and taste; the sauce should be pleasantly sour, not sharp.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅜ oz butter
- 3 tbsp plain flour
- 1 onionfinely chopped
- 3 ¼ cups vegetable stockhot
- 2 lb waxy potatoespeeled, sliced 5 mm
- 1 clove
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp white wine vinegar
- 1 pinch sugar (optional)
- 2 tbsp chives (optional)snipped
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Melt 1 ⅜ oz butter in a wide, heavy pot over a medium-low heat. Add 3 tbsp plain flour and stir constantly for 6–8 minutes until the roux is the colour of hazelnuts and smells nutty.
8 minStep 2: Add 1 onion and stir for 2 minutes until it softens in the roux.
2 minStep 3: Whisk in the hot 3 ¼ cups vegetable stock a ladle at a time until smooth.
2 minStep 4: Add 2 lb waxy potatoes, 2 bay leaves, 1 clove, ½ tsp salt and ½ tsp black pepper. Bring to a simmer, cover and cook gently for 15–18 minutes, stirring carefully now and then, until a slice breaks easily with a spoon and the sauce is thick and glossy.
17 minStep 5: Stir in 3 tbsp white wine vinegar a tablespoon at a time, tasting; add 1 pinch sugar if it tastes too sharp. Remove the bay and clove, scatter over 2 tbsp chives and serve.
2 min
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 6 g
- Carbs
- 44 g
- Fat
- 9 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does saure Kartoffelrädle take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican
Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
