Adventures in cookery, #16: on Saturday I decided to make my favorite favorite throw-together dinner, which I discovered since I came to this country, Gröstl. Gröstl is traditionally made with potatoes but since my husband and I are both on the low-carb and sugar-free diet, I substituted squash. I also added tomato and a few other extra odds and ends, utilizing the recipe that is also used at my favorite Bavarian eatery down in Dachau. I frankly should’ve used smaller pieces of pork but outside of that the dinner was delicious. I even included the fried egg that is traditionally used to top the dish. On Monday I will definitely be eating it as part of my lunch, including the egg. via Instagram https://instagram.com/p/5nJGSjO-yw/
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