Ingredients

Applesauce:

• 3-4 apples, cored and peeled (use apples varieties that are good for cooking such as Jazz, Granny Smith, or Boskoop)
• Rapeseed oil
• Clarified butter

“Paunzen”:

• 500 g mealy potatoes
• Salt
• 150 g flour
• 1 egg
• 1 tablespoon butter
• Rapeseed oil
• Clarified butter

Instructions

Applesauce

Finely slice the apples and roast in clarified butter and rapeseed oil for some 30 to 45 minutes. You don’t need to add any sugar as roasting the apples brings out their natural sweetness. Roast the apples until tender, stirring occasionally. Place in a food processor and pulse until smooth, for about 4 minutes.

“Paunzen”:

Place potatoes on a layer of salt and bake at 150 °C for about 20 minutes until soft. Peel the potatoes and push through a potato ricer into a bowl (please note: to rice, potatoes still need to be warm!)

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In a saucepan over medium heat, melt butter until browned. Add flour, salt, one egg yolk and melted butter to the potatoes and blend well to form a soft dough, using your hands. Place on a floured worktop and roll out to a sausage shape. Cut into small, equal pieces and toss with flour. Form “Paunzen”, place them on a tray and put into the freezer for about 20 minutes.

Once cooled down, place the “Paunzen” in a frying pan in hot clarified butter and rapeseed oil and fry on all sides until golden brown. Let drain on kitchen roll, season with salt and serve with applesauce. Enjoy!