“Unmashed” Sweet and White Potatoes with Apples

This is a family favorite that goes so well with many things (meats, fish, salads, etc.) the apples can also be replaced by carrots for a more wintery dish. The cream is also optional.

Ingredients:

• 2 medium-sized sweet potato
• 1 large white potato
• 1 medium-sized apple – preferably not of a sweet variety
• ½ red onion – medium-finely chopped
• 1 TBSP Olive Oil
• 1 TBSP or equivalent of your favorite broth powder or cube
• ¼ cup cream or vegetable based or lactose-free cream (optional)
• ¾ cup of warm water – use 1 cup if omitting the cream
• 1 sprig of rosemary
• 2 TBSP of fresh chopped herbs: rosemary, lemon and normal thyme
• Salt and pepper to taste

Putting it together:

- Wash and peel the potatoes; wash, peel and core the apple. Chop the potatoes and apple into small cubes ob the same size. Do this just before cooking so the apple doesn’t turn brown.
- Fry the onion in the olive oil in a high-sided (copper) pot over low heat until translucent but not brown. Approx. 3 minutes.
- Add the apple, stir and cook another 3 minutes
- Add the potatoes, stir and cook another 3 minutes all still on low heat.
- Add the cream is using, stir and cover – cook for 3 minutes. If omitting the cream add all the water.
- Now add the rosemary sprig, the pepper and the broth powder or cube.
- Mix well by stirring several times. Cover with the lid and cook on the lowest flame for a further 12-15 minutes. Stirring every 4 minutes and adding a little water if the mixture is sticking.
- Check if it is done and add salt if necessary depending on the saltiness of your broth. Check an additional 5 minutes if needed.
- Turn of the stove, remove the rosemary sprig and add the chopped herbs. Stir and cover with the lid to keep warm.

Recipe: K.Stienemeier – Yum&More – Sept. 2010