Himmel und Erde, Rhineland Apples and Potatoes
Himmel und Erde, heaven and earth, is a plain Rhineland dish that has been eaten across western Germany for centuries: potatoes and apples cooked down together, then topped with fried onions. The classic uses blood sausage and lard, but the mash of earth and tree stands perfectly well on its own, and the onions carry the whole plate. The trick with no oil is patience. Cook the onions low and dry in a nonstick pan, deglazing with a little water each time they catch, until they turn the color of dark honey. That slow caramelization is the seasoning. A spoon of cider vinegar and a grate of nutmeg keep the apple's sweetness in check, and chives finish it clean. Serve it next to braised cabbage or lentils.
Ingredients
- 1 1/2 lb Potatoes, peeled, cut in chunks
- 2 wholes Apples, peeled, cut in chunks
- 2 wholes Yellow onions, halved, sliced thin
- 1 tbsp Apple cider vinegar
- 1/4 tsp Nutmeg, freshly grated
- 1/2 tsp Black peppercorns, freshly ground
- 2 tbsp Chives, chopped
Method
- Boil the potato chunks in unsalted water for about 10 minutes, then add the apple and cook 8 minutes more until both are soft. The name means heaven (the apple, from the tree) and earth (the potato, from the ground), and they go in the same pot because the apple needs only half the time the potato does.
- While they boil, cook the sliced onions in a dry nonstick pan over low heat, adding a spoonful of water whenever they stick, until they collapse and turn deep brown, about 15 minutes. This slow browning is where the dish gets its savor; with no salt and no oil, the onions' own sugars caramelizing are what make it taste rich.
- Drain the potatoes and apples, saving a little of the cooking water, and mash them rough with the vinegar, nutmeg, and pepper. Leave some lumps. The apple loosens the mash and adds a faint tartness, and the splash of vinegar keeps the sweetness from turning flat.
- Pile the brown onions over the mash and scatter the chives on top. The contrast is the point: soft sweet mash under a heap of dark, almost jammy onions, with the chives cutting through fresh at the end.
Nutrition
Estimated per serving: 190 calories, 4 g protein, 5 g fiber, 30 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
