My mother used to say, "I could do without bread, but not without potatoes." Austria´s domestic cooking was based on what grew in the ground and hence filled the stomach. When the potato came to Europe in the 16th century, hunger haunted the land. It took almost half a century for European rulers to discover that they could feed their people by widespread cultivation of potatoes.

Through experience and creativity, the potato became a main ingredient in many Austrian recipes, not only as a side-dish, but as the basis of doughs, croquets, mashes, cream soups, salad dressings, and the popular warm potato salad, or its extension the mayonnaise salad.

Potato dough is ubiquitous in Austrian cuisine. It is used to make potato dumplings, poppy seed noodles or wonderful apricot dumplings. Also, minced smoked sausage or leftover roast are mixed with sautéed onions,

wrapped in potato dough and cooked as dumplings. Another very popular dumpling, made of potato dough, is called Grammel Knoedel. Grammeln (Grieben in Germany, crackling in England) are rendered from pork fat. The raw fatty coat of the pig is skinned and then cut into two-inch cubes. After hours of cooking on low heat, occasionally stirred, the crunchy remains of the lard cubes have separated from the liquid fat. The rendered crackling is cooled, chopped, seasoned with garlic, freshly-chopped parsley, salt and pepper, and formed into little balls. These in turn are covered with potato dough and cooked in salted water. Served with sauerkraut and gravy, you have an incredibly delicious dish which I invite you to try out.

The potato plant originates in South America. In the 16th century the Spanish King Philip was presented with a casket from a ship returning from South America. It contained an unknown tuberous plant.

Before the potato landed in the cooking pots it was a popular plant for the garden, valued for its beautiful blossom. Spanish seamen probably discovered the nutritional use of the potato tuber. There was, of course, no manual to make it known to European farmers, and it is absolutely inedible raw or harvested before mature. But, with experience, the floodgates opened and the triumph of the potato was assured to this day.

Returning to the question asking what Austria would be without potatoes, I can hardly imagine. Thank Mother Nature for the potato; without it, cooking and eating would only be half of what they are today.



About the author:

Bernhard runs a website about Austrian cooking, featuring traditional Austrian food, recipes with step-by-step guide and lots of pictures.

More articles about Austrian food and unique recipes at www.bernhards.at

Italian Minestrone Soup
Minestrone ½ lb dried cranberry beans 2 ½ quarts of water ½ lb fresh green beans, broken into halves 3 oz diced salt pork ½...

Tomatoes and Sweet Onion with Roquefort Dressing
Tomatoes and sweet onion with Roquefort dressing is a traditional Italian salad that easily lends itself well to Italian meals such as Osso Bucco...

View From My Island: The Grand Outing Of The Kitchen
When I was growing up as a child in the sixties, kitchens were always a hidden affair. If it was not separated by a wall from the other rooms in...

Conquer Florence Italy
Florence Italy accommodation as far as hotel and farmhouse are concerned, let your imagination go from richly furnished five star hotels either in...