Alnatura

Alnatura BIO Mild apple juice

Alnatura BIO Almalé

Naturally cloudy apple juice made from mild apple varieties by direct pressing. Alnatura apple juice is vegan and naturally low in acid, the apples used come from organic farming.

Enjoy on its own or diluted with water. The sweet taste comes exclusively from the apples.

Serving suggestion - Steamed kohlrabi with apple and polenta

Preparation time
25 minutes + 90 minutes baking time

Ingredients
For 4 people

• 4 kohlrabi
• 2 onions
• 2 tart apples
• 2 tablespoons olive oil (20 ml)
• 200 ml apple juice
• 1 teaspoon salt (5 g)
• 5 pinches ground black pepper (1.25 g)
• 1 tablespoon capers (12 g)
• 60 g butter
• 200 ml water
• 50 g polenta (corn semolina)
• 40g grated parmesan
• 0.5 teaspoon dried oregano (1 g)
• 2 eggs (size M)
• dried tomatoes

Preparation

1. Cooking the kohlrabi – Clean and peel the kohlrabi, cut off a "lid" and set aside. Cut the small kohlrabi leaves into thin strips. Cook the kohlrabi in boiling salted water for 10 minutes, until al dente, then drain. Then remove the inside of the kohlrabi so that there is a wall about 1 cm thick. Cut the inside of the kohlrabi and the previously cut "lid" into small pieces and set aside.
2. Apple cream – Peel the apples and onions. Cut the apples into quarters, remove the seeds, finely chop the onions. Heat the oil in a non-stick pan over high heat, then fry the onion for 1 minute, add the apple for 2 minutes, finally add the diced kohlrabi and fry for another 3 minutes. Turn occasionally, then pour over the apple juice. Season with half a teaspoon of salt and pepper, then pour into an ovenproof dish with the capers and butter.
3. Making the polenta – Cut the tomatoes into small pieces. Bring water to the boil, add salt and a little butter. Add the polenta while stirring. Bring to the boil while stirring constantly. Then stir in the cheese, tomatoes and oregano. Pour into a bowl and leave to swell for 10 minutes.
4. Filling and baking – Meanwhile, heat the oven to 200 °C, top and bottom heat. Separate the egg white and yolk. Beat the egg white with a pinch of salt in a high-sided bowl until stiff. Stir the egg yolk into the polenta mixture, then fold in the beaten egg white. Fill the kohlrabi with the mixture up to 2/3. Bake for 30 minutes, in the middle of the oven. Garnish the baked kohlrabi with the finely chopped kohlrabi leaves and serve. 

Producer information

From apple juice to rusks, from vegetarian spreads to Demeter kefir – the Alnatura brand range is diverse, constantly growing and offers organic food for everyday needs as well as specialities for exceptional moments of enjoyment.

A large part of the raw materials comes from biodynamic farming (Demeter). Many products are Bioland, Naturland certified and act in accordance with the EC organic regulation. Whether vegetarian and vegan food, vegan or special dietary articles (for example lactose-free or gluten-free products), the Alnatura brand range offers a wide selection that encourages you to try and enjoy.

Storage

Store in a dry, cool place. Store refrigerated after opening and consume within 3 days.

Distributor

Kifli.hu Shop Kft.
Jászberényi út 45, 1106, Budapest

Product information

The information provided here about the products is for preliminary information only, after receiving the product you will receive final information based on the label of the product.