Himmel un Aeaed with Smoked Tofu and Walnut
The Rhineland potato and apple dish, only with smoked tofu standing in for the blood sausage, fried until crisp, alongside toasted walnuts. The mash stays as it always was: half potato, half apple.
- 45 minutes
- 4 servings
- Main course
- vegetarian
- gluten-free
Ingredients
- 800 g Floury potatoes (peeled, diced)
- 400 g Apples (tart, peeled and diced - these are the heaven)
- 250 g Smoked tofu (sliced, fried until crisp)
- 50 g Walnuts (roughly chopped, dry-toasted)
- 200 g Onion (in rings, fried golden)
- 150 g Milk (hot, for the mash)
- 25 g Butter
- 0.5 g Nutmeg (freshly grated)
- 20 g Canola oil
- 15 g Apple cider vinegar (for the apples)
- 5 g Salt
Instructions
- Boil the potatoes in salted water until tender. Separately, steam the apples with the vinegar and two tablespoons of water, covered, for about eight minutes.
- Fry the onion rings slowly in half the oil until golden. This takes ten minutes and cannot be rushed.
- Toast the walnuts in a dry pan until fragrant. Set aside.
- Slice the smoked tofu and fry it crisp on both sides in the remaining oil.
- Drain the potatoes and mash with the hot milk and butter. Do not use a blender, or the mash turns gluey.
- Fold in the apple pieces and season with nutmeg and salt. They should stay visible, not disappear.
- Spoon the mash onto plates, arrange the tofu and onions on top and scatter over the walnuts.
Warum Kartoffelstampf nicht in den Mixer darf
As potatoes cook, the starch granules swell and stay inside their cells. A blender tears the cells open, the starch escapes and gelatinises - mash becomes glue. A masher only pushes the cells apart.
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