Eastern European parsley potatoes | simple to the bones of the national home cooking, a warm to the bottom of my heart

the late autumn in Chicago is always bitterly cool. When the wind blows, I want to stuff some warm, powdery and waxy staple food into my mouth. In the Eastern European community of Chicago where I live, every family's kitchen will have a pot of Eastern European parsley potatoes when the season changes. There is no complicated seasoning, no fancy ingredients, just rely on simple potatoes, fresh parsley and a small piece of butter to cook a glutinous and dense taste. Fresh sweet also has a unique vanilla aroma. It is not only an excellent side dish with barbecue and sausage, but also a lazy food that can be cooked casually when living alone. It is simple but can instantly iron the intestines and stomach. It is a homely taste engraved in the bones of Eastern European people.

To tell the truth, Eastern Europeans probably cannot do without potatoes in their kitchens. Whether it is Poland, the Czech Republic or Hungary, potatoes are regular customers on the dining table, and parsley potatoes are a national-level home-cooked dish, which is common to almost every Eastern European mother and grandmother. Can do it. I used to think this dish was too "simple" and had no bright spot. I didn't miss this simple warm fragrance until I left my hometown in Poland and lived alone in Chicago. I ate too much heavy food outside. instead, I thought this bowl of flour and glutinous parsley potatoes was the most healing fireworks in the world. the key method was zero difficulty. the kitchen white and the rental party could do it in a small pot, it has completely become the permanent model of my autumn and winter dining table.

First, I'll talk to everyone about myself

I am Zofia Kowalski, a female student, born on November 2, 1987. I was born and raised in Warsaw, Poland. I immigrated to Chicago at the age of 22. Now I am a volunteer food teacher in the kitchen of the local Eastern European community. I have been sharing Eastern European common people's home cooking in howcooks for nearly three years. I specialize in making only two or three kinds of * * ingredients, without complicated skills, and the authentic homely flavor handed down from the older generation * *. I refuse delicate dishes and niche seasonings. I mainly focus on a down-to-earth, warm enough, easy-going and slow-heating character. I like to use enamel pots brought from my hometown when cooking. my pet phrase is "delicious in eastern Europe, always hidden in the simplest ingredients".

My taste is light and warm, glutinous and solid, especially against greasy and heavy salt dishes. I always teach the elderly living alone and foreign students to cook Eastern European fast-hand home-cooked dishes in the community kitchen. Each recipe is the original recipe taught by my grandmother, and then changed into a simplified version suitable for the small kitchen at home. When making parsley potatoes, I always think of my grandmother's appearance in the small kitchen in Warsaw, talking to me while cutting potatoes, this taste of homesickness is also the warmth I want to share with you most.

I was the first to cook parsley potatoes myself, but when I stepped on a big pit, when I first arrived in Chicago, I was homesick and went blind when I found out the small note recorded by my grandmother. The result was a mess: the potatoes were crisp white-hearted potatoes, and the hard ones were not powdery and glutinous at all. Parsley was cut too small and left early. After cooking, it was yellow and bitter, and completely clear; in the end, I only put salt and didn't add a small piece of butter. It tasted very weak, which was far from the taste made by Grandma. At that time, I was holding a bowl of failed potatoes and almost cried.

Later, I made a video phone call and learned a little from my grandmother before I found out the way: potatoes must be made of yellow heart, flour and glutinous rice. After peeling, soak in clear water to remove starch. Boil potatoes in cold water, don't boil them in boiling water, or they will easily rot outside and become hard inside. Parsley should wait until the potatoes are ripe to keep the fresh and cool aroma. Finally, put a small piece of unsalted butter to melt, highlight the sweetness of the potatoes themselves and the aroma of parsley. Just a few simple details, and then make it out, instantly it is the taste of my hometown. I taught this dish to foreign students in the community. Everyone said it was too suitable for autumn and winter to warm the stomach, simple and healing.

Hidden in the simplicity of Eastern European food culture

this Eastern European parsley potato is not a simple boiled potato. It is a home-cooked basic dish that has been passed down for hundreds of years in many Eastern European countries. It is also the core embodiment of the "pragmatic, warm and original taste" of Eastern European diet. Eastern Europe has a cold climate, high yield and easy storage of potatoes. It is an essential food for every household to spend the winter. In the early years, there was a shortage of materials. People used the most common potatoes and parsley in the fields to make full and delicious dishes, which slowly spread into national home cooking.

It is completely different from western-style mashed potatoes and French-style vanilla potatoes. It does not have heavy cream and complex spices. It is mainly cooked in the whole process. The taste is glutinous and dense. It retains the natural sweet taste of potatoes. The fragrance of parsley just neutralizes the thickness of potatoes. It tastes fresh and not greasy. Both the elderly and children can easily enter it. In Eastern Europe, it is a versatile side dish, perfect with roasted sausage, stewed meat and fried fish. It is also a lazy dinner. It can be eaten in one pot, but it can support three meals a day. It is a taste memory carved in the bones of Eastern Europeans.

The most important thing is that this dish has less oil and salt, low-fat and healthy throughout the whole process, no extra additives, and relies solely on the taste of the ingredients themselves, whether it is daily meals, staple food during the fat reduction period, or when the stomach is uncomfortable. It is particularly suitable without any burden, which is why it can be passed down for a hundred years and loved by every family.

Why I highly recommend this dish

really, whether you are a novice in the kitchen, a rental party, or want to eat some light and warm home cooking, you must try Eastern European parsley potatoes. It has no production threshold and its advantages are all based on the daily cooking needs. The most unique thing is the taste. Flour glutinous and dense mouth melts, parsley fragrance melts greasy and returns to sweet. Potatoes cooked properly are crushed when pressed with a spoon. Their mouths are full of sweet fragrance of potatoes. They are mixed with the freshness of fresh parsley and are not bland at all. Even empty stuttering is super fragrant. One bite in autumn and winter warms them from the mouth to the stomach.

What is more worrying is that its ingredients are super-homely and can be done in ten minutes. Supermarkets can buy potatoes, fresh parsley, salt and butter at will. They can be done in a small milk pan and pan without peeling knives and complicated seasoning. They can be soaked in potatoes, boiled in potatoes, parsley and butter in four steps. There is no oil smoke in the whole process. After eating, they can wash a pan, for office workers and solitary parties, it is simply the gospel of lazy people.

Moreover, it is versatile to the extreme. It is served with barbecue to relieve greasy, with sausage to enhance flavor. It is a real practical home cooking dish. It is served as staple food for satiety, fried eggs for breakfast in the morning and a pot for dinner in the evening.

I now cook parsley potatoes two or three times a week. Every time I do it, I will share in detail the tips taught by my grandmother and the tips of choosing potatoes. I have specially simplified the steps. I don't need to pay attention to precision and weight. I don't want to fail when I do it. I just want more people to know that food does not have to be gorgeous and complicated. This simple and simple taste is the most healing.

Every time I cook this dish, I smell the fragrance of potatoes and parsley, and look at the hot air in the enamel pan, I feel particularly at ease. This is the power of home-cooked food. There is no gimmick, no delicate plate, and I rely on a warm glutinous taste to relieve all tiredness and homesickness in a foreign land. In the cold autumn in Chicago, you can eat a bowl of parsley potatoes cooked by yourself, as if you are back in the kitchen of your hometown in Poland, full of steadfast warmth.

If you are tired of heavy-tasting cooking, or want to find a simple warm stomach, zero failure of home cooking, might as well try this Eastern European parsley potato, believe me, one bite, you will fall in love with this simple, but straight to the bottom of the taste.

Do you usually like to eat this simple boiled potato? Have you ever tried to use parsley as a vanilla seasoning? The comments section chats with me, I will reply one by one, and I will continue to share more authentic Eastern European home-cooked dishes howcooks, and accompany you to eat the warmest home-cooked meals with the simplest ingredients.