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Stewed apple with cream of potato and Jerusalem artichoke, sauerkraut and Bowland cheese

This dish can be seen as a kind of upside-down "hete bliksem". The approximate cost price per person is €2.95.

Perfect to serve as a side dish.

Ingredients

2Small Elstar apples
Salt
500gPeeled potatoes
300gJerusalem artichoke
100mlCooking cream
50gButter

500gSauerkraut
25gSugar
100mlWhite wine
5gRoasted caraway seed
Salt

200gBowland cheese
50mlAceto balsamico syrup
25gSmoked almonds

Preparation

  1. Peel the Jerusalem artichoke and place it with the potatoes, just covered with water.
  2. Cook until done and then pass through a fine sieve.
  3. Cut the top off the apple and hollow out the apple with a melon baller.
  4. Season the potato and Jerusalem artichoke cream with cream, butter, and salt.
  5. Top with the sauerkraut and finish with Bowland cheese.
  6. Put the cap back on the apple and cook in a baking dish for about 15 minutes at 180ÀöC until the apple is cooked and the filling is warm.
  7. Before serving, drizzle some aceto balsamico syrup over the apples and add some sliced smoked almonds.

  1. Briefly toast the caraway seeds in a dry pan.
  2. Add some oil to the pan and briefly fry the sauerkraut.
  3. Add the toasted caraway seeds and the sugar.
  4. Deglaze with the white wine and briefly stew the sauerkraut.