Älplermagronen with applesauce

For 4 people
  • 300 g waxy potatoes
  • 600 ml Milk
  • Salt and Pepper
  • 250 g short noodles (e.g. Penne or croissant noodles)
  • 5 apples (e.g. Elstar; approx. 750 g)
  • 1/8 l Apple juice
  • 2–3 EL Sugar
  • 3 large onions
  • 2 EL Butter
  • 150 g Gruyère cheese
75 minutes
very simple
1.
Cover and cook the potatoes in water for about 20 minutes. Bring the milk and a pinch of salt to the boil. Simmer the pasta in it for about 10 minutes until the liquid is almost absorbed.
2.
For the applesauce peel, quarter, core and dice the apples. Stew with apple juice and 2 tablespoons of sugar for about 10 minutes until soft. Possibly. still sweeten. Leave coarse as desired or mash to a fine purée.
3.
Peel the onions and cut into thin rings. Heat the butter in a large pan. Fry the onions in it until golden brown.
4.
Drain the potatoes, rinse and let cool a little. Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3). Rasp cheese. Peel and dice the potatoes.
5.
Mix the pasta and potatoes with a good 2/3 cheese, season with pepper and a little salt. Pour into a baking dish. Spread the onions over the top. Sprinkle with the rest of the cheese. Baked Älplermagronen in a hot oven for 10–15 minutes until golden brown.
6.
Add the applesauce.
1 person approx.:
  • 690 kcal
  • 26 g protein
  • 24 g fat
  • 87 g carbohydrates

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