Wuselig Recipes · Recipe 77
VegetarianFlauschi’s Alpine Macaroni with Apple Sauce
Cook pasta and potato cubes together, then mix with milk and vegetarian mountain cheese. Serve with fried onions and homemade apple sauce.
The little story
The Little Mountain with an Apple Lake
Puschel stood beside his chair at the table before his alpine macaroni. With a spoon he pushed comfortably cooled pasta and potato into a little hill. Flauschi set apple sauce beside it.
Puschel„I built a mountain. With cheese snow!“
Flauschi„Then it needs an apple lake at the bottom.“
She put a little spoonful near the edge. Puschel paused, curious.
Puschel„A sweet lake beside a savoury mountain?“
Flauschi„Try a little bite first. You do not have to mix them.“
Puschel tried pasta, then apple sauce, then a little of both.
Puschel„They really are good neighbours.“
Flauschi smiled. A potato cube rolled slowly down his little summit. Puschel caught it with his spoon.
Puschel„Avalanche! A very slow one.“
Flauschi„Then let us eat the mountain from the bottom.“
That worked beautifully. Their little apple lake stayed beside the pasta mountain until the last bite.
Preparation: about 20 min · Cooking: about 25 min, apple sauce and onions alongside pasta and potatoes · Total about 45 min.
For 4 family portions
How to make it
In a few words: Cook pasta and potato cubes together, then mix with milk and vegetarian mountain cheese. Serve with fried onions and homemade apple sauce.
Ingredients
- 300 g short egg-free macaroni
- 400 g waxy potatoes
- 150 g grated mountain cheese labelled vegetarian without animal rennet
- 150 ml milk
- 1 onion (about 100 g)
- 1 tbsp rapeseed oil
- 2 litres water and ½ tsp salt for cooking
- A little pepper
- Apple sauce: 500 g apples (before preparation), 80 ml water and 1 tsp lemon juice
Method
- Wash hands. Weigh ingredients and get equipment ready. Adults handle knives, graters, tin openers, mixers, the hob, oven and all hot containers.
- An adult peels apples, removes cores and cuts small pieces. Bring to a boil with 80 ml water and lemon juice in a small saucepan. Cover and simmer gently for 10–15 minutes until soft, stirring occasionally. Mash with a fork; no sugar needed.
- Wash, peel and dice potatoes to 1 cm. Generously remove green areas and sprouts; discard heavily green, heavily sprouted or shrivelled potatoes. Slice onion thinly.
- Heat oil in a frying pan. Cook onion over medium heat for 10–15 minutes, stirring occasionally, until soft and golden, never black.
- An adult boils salted water. Potato cubes take about 12–15 minutes. Add pasta later according to its packet time: if pasta takes 8 minutes, boil potatoes alone for 5 minutes first. Both must be tender at the end; continue cooking if needed.
- Reserve 100 ml cooking water before draining. Return pasta and potatoes to their pot. Stir in milk over low heat and heat briefly. Switch off and stir in cheese until melted. If dry, add cooking water by the tablespoon.
- Season with a little pepper. Add onions and offer apple sauce in separate bowls. Cool before eating. Anyone who prefers no onions can have them separately.
Equipment
Large and small saucepans, frying pan, colander, ladle, fork
Allergens and shopping
wheat/gluten and milk. Check actual ingredient labels and family allergies.
Recipe check
Quantities and method were checked editorially against cooking references. These are our own family versions; no practical cooking test has been carried out. Times are estimates; doneness and product instructions take precedence.
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