In the Swiss cuisine, there’s a variety of dishes featuring apple and potato. On this plate, I’ve combined a few of them in a completely new manner. And you know the best part? It’s completely vegan.
Mashed apples and potatoes: Boil two parts peeled potatoes with one part peeled apple. Taste with salt. Once soft, mash.
Sautéed apples and potatoes: Finley dice peeled apples and Rosa Emmalie potatoes. Taste with salt and nutmeg and sauté in olive oil until firm to the bite.
Apple cider vinegar potatoes: Peel Purple Congo potatoes. In salted water, simmer until soft. Taste with cloves and apple cider vinegar and coat with oat cream.
Apple and potato chips: With a mandoline, finely slice peeled apple and potato. Separate the slices and dry them at 80°C for a couple of hours.
Assemble by placing acid potatoes on a line of mash. Decorate with dices and chips.
This week, I’m proud to refer to myself as a food expert for Nau.ch. On this occasion, I’ll share with you five plant-based dishes, one for every week day. Yesterday, I presented S’mores. Tomorrow, I’ll share a dessert featuring pear.