German Potato Pudding is just what the name implies, a pudding created from potatoes. Most potato puddings are German in origin. Usually a rather heavy dish, we have lightened it up a bit. It is a good dish for a buffet or just family fare.
1-1/2 lbs. boiling potatoes, peeled, quartered
1/2 lb. parsnips, peeled, cut into 1-inch pieces
2 egg whites, lightly beaten
1 egg, lightly beaten
1 tablespoon butter
Canola oil, or non-stick cooking spray
1/2 cup onions, minced
1/4 teaspoon each ingredient: salt, pepper, garlic powder
2 teaspoons cornstarch
Preheat oven to 375 degrees. Spray a 6-cup casserole.
To boil potatoes and parsnips together, cover with cold water in large saucepan. Bring to boil over high heat. Reduce to medium heat and continue cooking, uncovered, until potatoes are fork tender, about 20 minutes. Drain well; pat vegetables dry with paper towels.
Heat a nonstick frying pan and cook potatoes and parsnips 1 to 3 minutes, moving them vigorously as they cook by shaking the pan. This is to dry out the vegetables. Mash vegetables using potato masher, ricer with fine blade, or electric mixer. Blend in egg whites and egg. Melt margarine in nonstick frying pan that has been sprayed or lightly coated with oil. Saute onions, partially covered, over medium heat until tender. Stir occasionally.
Mix onions into vegetables. Flavor with salt, pepper, and garlic powder. Add cornstarch.
Spoon vegetables into prepared casserole and bake in center of oven 45 to 55 minutes. Top crust will be golden and crusty.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 123; Total Fat: 1.5g; Saturated Fat: 0.4mg; Cholesterol: 27mg; Sodium: 44mg; Potassium: 461mg;
Milk: 0, Vegetables: 2.0, Fruit: 0, Bread: 1.0, Meat: 0, Fat: 0
You may also like...
Share This Page