Potato Pancakes with Apple Puree

For the apple puree, rinse the apples, set one apple aside, quarter the remaining apples and remove the core. Cut the apple quarters into coarse pieces.

In a large saucepan, melt sugar to light caramel, add apple pieces and extinguish with apple juice. Soften apple pieces, mash and perhaps pass through a sieve. Season the apple puree with sugar.

Remove the skin from the potatoes and grate them on a fine grater. Squeeze the potato mixture well, collect the liquid in a baking bowl, settle the cornstarch. Drain the potato juice and add the maizena (cornstarch) to the grated potatoes form. Remove the skin from the onion and grate finely, then add to the potatoes together with the egg and mix well. Season the potato mixture with salt and a hint of nutmeg.

In a frying pan with enough clarified butter form a small bit of potato mixture and bake golden brown pancakes to the end. Rinse the kitchen herbs, shake dry and chop finely. Mix herbs with sour cream and season with salt and freshly ground pepper.

Core the remaining apple and cut into 8 wedges. Roast the apple slices in a frying pan with butter until golden brown.

Arrange potato pancakes with apple puree and potato wedges on plates, add a blob of kitchen herb whipped cream and bring to the table.

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