Alpine stew

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 738 Kcal, 24g Protein, 67g Carbohydrates, 39g Fat


  • To prepare the stew
  • 200 g waxy potatoes, cut into approx. 1 cm cubes
  • 300 g pasta (e.g. macaroni)
  • 1 red-skinned apple, diced
  • 1 spring onions incl. green parts, cut into thin rings
  • 120 g country bacon, cut into strips
  • 2 dl full cream
  • 6 dl vegetable bouillon
  • Finally
  • salt and pepper to taste
  • 30 g dried fried onions
  • 60 g Appenzeller, grated

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  • To prepare the stew

    Place the pasta and all the other ingredients up to and including the bouillon in a large pan, mix and bring to the boil. Cook over a medium heat with the lid off for approx. 8 mins., stirring occasionally, until the pasta is al dente.
  • Finally

    Stir in the cheese, season, top with the fried onions.
  • Tip:

    Use fresh rhubarb instead of apples.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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