Home Rezepte Aligot

Aligot

Zutaten für 1 Personen

600 g Kartoffeln, mehlig kochend
240 g Butter
160 g Crème fraiche
200 g Bergkäse (gerieben)
3 Prise(n) Muskatnuss
2 Msp Salz
1 Msp Pfeffer

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A A Rezept download

1

Fertig

Für das Aligot die Erdäpfel schälen und vierteln. In Wasser weich kochen. Die frisch gekochten Kartoffel heiß durchpressen. Kalte Butter, Crème fraiche und geriebenen Bergkäse unterrühren. Mit Salz, Pfeffer und Muskat abschmecken. Passt hervorragend zu schnell gebratenem Fleisch.

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