Heaven and Earth

Ingredients

• 600 g waxy potatoes
• 2 Apples
• 150 g butter
• 2 tbsp lemon juice
• 100 ml whipping cream
• Salt
• nutmeg
• 6 onions
• 2 tbsp coarsely chopped parsley
• 0.5 baguette
• 300 g blood sausage

Instructions

1. 1.

   Peel, wash and cube the potatoes. Peel the apples, quarter them, remove the core and cube the quarters. In a hot pot sauté briefly in 1 tbsp butter. Drizzle with lemon juice and pour in some cream. Add the potatoes, season with salt and nutmeg, cover and simmer gently for about 25 minutes until tender.

2. 2.

   Peel the onions and cut into rings. In a hot pan, slowly cook in 2 tbsp butter for about 10 minutes until soft. Add roughly half to the apple-potato mixture, add another tbsp of butter, and mash into a fine purée. If needed, add more hot cream and taste. Mix the remaining onions with parsley, salt, and pepper.

3. 3.

   Cut the baguette into large cubes and lightly brown in a hot pan with 2 tbsp butter. Drain on kitchen paper.

4. 4.

   Slice the sausage into 12 pieces and brown each side for 1–2 minutes in the remaining butter in a heated non‑stick pan.

5. 5.

   Serve the purée in small bowls, top with sliced blood sausage, baguette cubes, and onions as an appetizer.