Okay, so it's mashed apples and potatoes. There are so many variations to the recipe and so many German regions claim to have invented it, that any written recipe will be controversial. Personally I add a few turnips to the potatoes. Got to do something with all those turnips.
Here is a simple version which can be dressed up or down and will go nicely as a side dish to pork chops, pork loin, fried German bologna, fresh grilled or fried bratwurst, etc.
Don't forget to check out Full Plate Thursday at Miz Helen's Country Cottage.
Himmel und Erde (Heaven and Earth)
2 servings as a main course with sausage or 4 servings as a side dish with pork
1 pound yellow onions, about 2 large
4-6 tablespoons butter
1 pound apples, about 4, Boskop or Elstar, or what ever is in your area
1 tablespoon lemon juice
2 teaspoons sugar, or to taste
1 pound starchy potatoes (Russet), about 4-5 medium
Freshly ground nutmeg
Salt and pepper to taste
Slice the onions thinly and evenly, Start to brown them in 3 tablespoons of butter in a large frying pan on medium heat. Cook and stir, adding butter as necessary to keep onions from sticking, until golden brown. Depending on how brown you like them this will take 20 minutes or more.
Peel and chop apples. Place them in a pan with one cup of water, lemon juice and sugar and cook until apples start falling apart and become chunky applesauce. Add water as necessary.
After apples have been cooking for 15 minutes, peel and slice or chop the potatoes (turnips, if using). Cook in salted water until tender. Pour off water and mash with a potato masher, adding butter, nutmeg and salt and pepper to taste.
When applesauce is to your liking, taste and adjust lemon or sugar, then mix applesauce into potatoes. Serve with the caramelized onions on top.