- For the compote peel 4 large MacIntosh apples, quarter and core them. Cut the quartered apples into cubes. Pour (30 ml/2 tbsp.) of cider vinegar, (30 ml/2 tbsp.) of sugar and (60 ml/ 1/4 cup.) of water into a pot. Bring to a boil while stirring occasionally. Simmer the mixture on low heat for about 10 minutes to compote. Add a pinch of salt and plenty of pepper. Allow the compote to cool.
- Peel, wash and coarsely grate (700 g) of potatoes and (400 g) celery root. Dice 1 large onion finely. Mix all the ingredients together with salt and pepper. Heat (80 g) of clarified butter in a large pan. Cut the dough into 16 portions and cook them for about 10 minutes.
- Turn the Röstis and fry then until they form a golden brown crust. Cut into slices (200g) of Appenzeller cheese. Top in on the Rösti shortly before the end of the cooking time. Cover the pan and let the cheese melt for about 2 minutes.
Appenzeller®
