European
Switzerland - Vegetarian
Älplermagronen Veg
Chef's Menu Description
Vegetarian Alpine herdsman's macaroni: elbow pasta and tender diced potatoes braised in milk, smothered in molten Swiss Gruyère cheese, sweet fried onions, and served with traditional apple compote.
Ingredients
- • 250g Swiss elbow macaroni
- • 350g waxy potatoes, diced into 1.5cm cubes
- • 350ml vegetable broth and 250ml milk
- • 150ml double cream
- • 200g grated aged Gruyère AOP cheese
- • 2 large onions, sliced and caramelised in 40g butter
- • 1/2 tsp nutmeg, salt, black pepper, and apple sauce
Preparation Steps
1
Phase 1
Boil the broth and milk, add the diced potatoes and macaroni, and cook for 11 minutes until tender and liquid is reduced.
2
Phase 2
In a separate pan, slowly fry the sliced onions in butter for 15 minutes until sweet and golden brown.
3
Phase 3
Add the double cream and grated Gruyère to the hot pasta pot, folding over low heat until stringy and luxurious. Season with nutmeg, salt, and pepper.
4
Phase 4
Spoon into warmed bowls, top with the caramelised onions, and serve with sweet apple compote.