'HIMMEL UN ÄÄD' Potato and pear puree with thyme
- Vegetarian - *Vegan option - Gluten-free
Preparation time: 60 minutes - Difficulty level: easy
- 1 kg floury potatoes
- 80 g butter *vegan margarine
- approx. 250 ml milk or *vegetable drink
- 150 g crème fraiche * vegan alternative
- 4 fully ripe pears
- 2 sprigs thyme or 1 tsp dried
- 500 g red onions
- salt, pepper
- freshly grated nutmeg
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
Pears contain hardly any acid and therefore complement the potatoes in a very delicate way. It is also a great way to use up fallen fruit. The balsamic onions make the gratin even more delicate and savory. An autumnal delight!
Preparation of mashed potatoes:
Wash the potatoes with the skin on and boil them in their skins for approx. 25-30 minutes until cooked.
Then drain and rinse with cold water. Now melt the butter in the pan and then heat the plant milk in the same pan.
Peel the potatoes and add to the butter-milk mixture and mash with a potato masher to a puree.
Now season with salt, pepper, nutmeg and crème fraiche.
Finally, grease a casserole dish with butter, pour in the potato mixture and smooth out.
For the pear and onions:
Peel, quarter and core the pears and cut into thin strips. Also peel and halve the red onions and cut into thin strips.
In the meantime, heat the olive oil in a cast-iron pan and fry the onions until golden brown and then add the pears.
Continue to sauté both for approx. Sauté for a further 5 - 8 minutes, add the thyme sprigs, season with salt and pepper and caramelize with maple syrup and balsamic vinegar for approx. 3 minutes.
Pour your pear and onion mixture over the mashed potatoes and bake at approx. 200 degrees on a medium heat for a maximum of 15 minutes.
Regional tip:
Sweet and savory combinations often indicate a medieval origin.
Every region has its own specialty. 'Himmel un Ääd' in the Rhineland, 'Beer'n Bohn und Speck' in the north, where potatoes are part of the dish alongside pears, beans and bacon. It is therefore best to use old apple and pear varieties from the region.