Ingredients for 3–4 servings:
- 2 kg potatoes, waxy
- 500g tomatoes
- 2–3 large shallots
- 5 cloves of garlic
- ½ tsp sea-salt
- 3 sprigs fresh rosemary (alternative dried rosemary)
- 200 ml aronia juice
- 1.2kg chunky tomatoes
- 2 Tea spoons smoked salt
- 2 tbsp Arrowroot flour
- 5 tbsp maple syrup
- 3 tbsp Honey
Preparation:
Peel the potatoes, halve or quarter them depending on their size and cut them into equal-sized pieces. Place loosely on two baking trays lined with baking paper and place in the oven at 220 degrees for approx. 45 minutes.
Score a cross on the bottom of the tomatoes and dip them briefly in boiling water. Then peel off the skin, cut in half, remove the core and dice roughly.
Finely dice the shallots and garlic, pluck the rosemary needles from the stems and chop very finely.
Heat a large pot without fat and fry the shallots and garlic in it. Deglaze with 150 ml of aronia juice. Add the fresh tomatoes and the canned tomatoes and cook for 6 minutes. Then add the chopped rosemary and smoked salt.
Mix the remaining 50 ml of aronia juice with the arrowroot flour and add to the stew.
Bring everything to the boil briefly to thicken and then remove from the heat. Allow to cool briefly. Now add the maple syrup. A short while later, stir in the honey again.
Serve everything together in deep plates, placing the golden baked potato pieces in the middle of the sugo.
More such fantastic recipes are in Günther Karl’s cookbooks to find:
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