Aligot - Herzhaftes Käse-Erdapfelpüree
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Zutaten
fürZubereitung
1
Für das Aligot die Erdäpfel schälen und in ca. 20 Minuten gar kochen. Mit einem Stampfer zu Püree zerdrücken. Den Knoblauch schälen und dazupressen. Crème fraîche und Butter unterrühren. So viel Milch unterrühren, bis das Püree schön cremig ist.
2
Den Fol Epi Theke grob reiben. Mit einem Kochlöffel unter das Püree ziehen bis er geschmolzen ist. Das Aligot mit Salz, Pfeffer und Muskatnuss abschmecken.
Tipp
Zum Aligot passt herzhaftes Holzofen- oder Sauerteigbrot.
Pro Person | |
---|---|
Brennwert | 3,310,0 kJ / 790,0 kcal |
Fett | 59,0 g |
Kohlenhydrate | 40,0 g |
Eiweiß | 24,0 g |