Summary

Ingredients

• 200 g potato (s)
• 400 g celeriac
• 300 g apples, tart
• 15 g butter
• 2 tablespoon lemon juice
• 70 g almond (s), rouhly chopped
• 1 ½ slice / n crispbread with sesame seeds
• 1 teaspoon coriander, crushed
• salt
• pepper
• 70 g cream
• 70 ml milk
• 70 g blue cheese, cut into pieces
• 1 onion (s), diced
• Fat for the shape
• some water

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Instructions

1. Peel the potatoes and cut into 6 mm slices. Peel the celeriac and cut into pieces of about the same size.
2. Fry the onions in the butter until translucent and then add a little water. Add the potatoes and celery and cook covered for about 8 minutes until soft. Then season everything with coriander, salt and pepper and mix with half of the almonds.
3. Peel, quarter and thinly slice the apples. Then brush with the lemon juice.
4. Preheat the oven to 200 ° C and place the apples, potatoes and celery in a greased baking dish.
5. For the topping, heat the milk and cream over low heat and dissolve the cheese cut into pieces.
6. Chop the crispbread with an electric chopper (or pack it in a plastic bag with a hammer) and mix with the remaining almonds. Sprinkle this mixture over the vegetables and then pour the icing over them.
7. Bake in the hot oven for about 25 minutes until the crust is golden yellow. Serve hot.