Cheese and potato rosettes with apple sauce
Ingredients
- For the apple sauce
- 1 onion
- 1 tsp Mustard seed
- 1 Tbsp allspice
- ¼ tsp Coriander
- olive oil
- 300 grams Apple
- 2 Tbsps apple cider vinegar
- 1 tsp honey
- salt
Preparation steps
For the apple sauce: peel onion and dice finely. Grind spices in a mortar. Peel apples and quarter, core and dice.
Heat 2 tablespoons of oil in a saucepan and saute onion until translucent. Add spices and saute briefly. Add apples and deglaze pan with vinegar. Add about 50 ml (approximately 1/5 cup) of water and season with honey and salt. Simmer for 5-8 minutes on medium heat.
For the pancakes: peel and rinse potatoes, cut into thin slices. Heat butter in a pan and arrange potato slices, slightly overlapping, in a rosette pattern (12 cm in diameter) (approximately 5 inches), season with a little salt, and pepper and cook for about 3-4 minutes or until golden brown. Spread cheese in the center of the rosette, leaving 2 cm (approximately 3/4 inch) wide margin. Arrange more potato slices in rosette pattern on top and flip over. Cook for 3-4 minutes more and season with salt and pepper. Arrange on plates and serve with apple sauce.