Lithuanian Potato and Apple Baba with Crispy Rye Topping

Name: Lithuanian Potato and Apple Baba with Crispy Rye Topping
Cuisine: Northern Europe
Ingredients: 500 g/1¼ lb floury potatoes, peeled and cut into chunks; 75 ml/2½ fl oz/⅓ cup milk, plus 45 ml/3 tbsp; 25 g/1 oz/2 tbsp butter; 500 g/1¼ lb green eating apples, peeled, cored and thinly sliced; 50 g/2 oz sultanas (golden raisins); 50 g/2 oz sultanas (golden raisins); 1.5 ml/¼ tsp freshly grated nutmeg; 30 ml/2 tbsp honey; 25 ml/1½ tbsp double (heavy) cream; 200 g/7 oz/3½ cups fresh fine rye breadcrumbs; salt and ground black pepper; salt and ground black pepper

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

Apples are a common ingredient in Lithuanian cuisine, used in everything from appetizers to desserts, and rye is the favourite of all the breads, so both ingredients are readily available to make this sweet and fruity side dish. It is the perfect accompaniment to pork, duck or goose.

Ingredients

500 g/1¼ lb floury potatoes, peeled and cut into chunks
75 ml/2½

Method

Preheat the oven to 180°C/350°F/Gas 4. Cook the potatoes in a pan of boiling water until tender. Drain and mash with 45ml/3 tbsp milk until smooth and creamy. Keep warm.
Melt 15g/½oz/1 tbsp butter in a large shallow frying pan over a medium-high heat a

Per portion Energy 225kcal/956kJ; Protein 4.8g; Carbohydrate 43g, of which sugars 15g; Fat 5.2g, of which saturates 2.8g; Cholesterol 12mg; Calcium 60mg; Fibre 2.3g; Sodium 235mg.