Summary

Ingredients

• 1 kg potato (s), floury cooking
• 50 g butter
• 0.25 liter ¼ milk - a little more milk may be needed
• Salt and nutmeg
• 6 apples, I mostly take Boskop
• 3 tablespoon sugar
• 500 g shallot (s)
• 1 ring / s black pudding
• some lard
• 1 lemon (s), juice it
• some flour

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Instructions

1. Mash the peeled and boiled boiled potatoes, whisk the heated milk, butter, salt and a pinch of nutmeg with a whisk. Season the peeled, pitted and quartered apples with sugar and lemon juice and boil in a little water until soft, coarsely mash and mix with the mashed potatoes.
2. Cut the shallots into strips and roast them until golden. Cut the peeled black pudding into finger-thick slices, turn lightly in flour and fry in a little lard on both sides until crispy.
3. Spread the puree on the plates, place black pudding on each one and spread the roasted onions on top.