Baked Camembert with cranberry-raspberry chutney and potato salad

Ingredients for 4 servings:

• 1 kg potatoes, medium-sized, waxy
• 4 m.-sized onion(s)
• 4 tbsp sunflower oil
• 6 tbsp sugar
• 120 ml apple cider vinegar
• 2 packs of Camembert(s) (baked Camembert with cranberries), 350 g each
• 100 g raspberries, frozen
• 1 tbsp Dijon mustard
• 100 ml vegetable stock
• some salt and pepper, black, from the mill
• 150 g lamb’s lettuce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Vegetarian

Peel and wash the potatoes and cook them in boiling salted water for about 20 to 25 minutes. In the meantime, peel the onions. Cut two onions into thin wedges and finely dice the other two. Heat 2 tablespoons of sunflower oil in a saucepan and caramelize the onion wedges with 2 tablespoons of sugar for about 2 minutes. Stir in 20 ml of apple cider vinegar and the cranberries, bring to a boil, and then fold in the raspberries. Season with a little salt and a few grinds of freshly ground black pepper. In a second saucepan, heat 2 tablespoons of sunflower oil and sauté the diced onions. Then add 4 tablespoons of sugar, mustard, vegetable stock and 100 ml of apple cider vinegar and simmer for about 3 minutes. Season with a little salt and a few grinds of freshly ground black pepper. Drain the potatoes, slice them, and marinate in the onion stock. Meanwhile, prepare the baked Camembert according to the package instructions. Trim and wash the lamb’s lettuce, spin it dry, and gently toss it with the potatoes. Serve the baked Camemberts on plates along with the cranberry-raspberry chutney and the potato salad.