6 recipes
Whole potatoes hollowed out and filled with a savory mushroom, leek and breadcrumb mixture, then braised on the stovetop in butter and beef broth.
Four garden vegetables — green beans, kohlrabi, potatoes, and peas — boiled, sautéed in butter, and finished in a rich egg-yolk béchamel.
Skin-on boiled potatoes with a white horseradish roux sauce and vinegar — a simple, honest Central European classic.
Whole wild duck slow-roasted in its own fat, finished on a bed of potatoes that absorb every drop of the cooking juices — a Central European classic.
Hearty Central European dish: boiled potatoes filled with seasoned veal liver and onions, baked in sour cream until golden.
Young potatoes filled with sautéed veal brains, baked in sour cream with golden breadcrumbs.