German cuisine · Vegetable Dishes

Heaven and Earth

Rhineland classic of mashed potatoes and tart applesauce, topped with crispy fried onions.

Ingredients · for 4 servings

• 800 g starchy potatoes
• 600 g tart apples
• 3 onions
• 60 g butter
• 150 ml milk
• 2 tbsp sugar
• 1 tbsp lemon juice
• 3 tbsp vegetable oil
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Peel and dice the potatoes and boil them in salted water for 20 min. until soft; peel and core the apples and cut into wedges.
2. Simmer the apple wedges with sugar, lemon juice and 3 tbsp water in a covered pot over low heat for 10–12 min. until soft, then coarsely mash.
3. Cut the onions into fine rings and fry in the hot oil over medium heat for 8–10 min., turning, until golden brown and crisp, then drain on kitchen paper.
4. Warm the milk with the butter, press the drained potatoes through a ricer and stir in the hot buttery milk to a smooth mash.
5. Season the mash with salt, pepper and nutmeg and fold in the warm applesauce only loosely, so pale and golden streaks remain visible.
6. Arrange in deep plates, top generously with the fried onions and serve immediately.