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Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Rosemary and aronia sugo with hot air potatoes

High­ly aro­ma­tic and yet fat-free, this deli­cious dish is an abso­lu­te recom­men­da­ti­on from Gün­ther Karl’s crea­ti­ve kit­chen, and of cour­se com­pli­ant with this spe­cial diet. 
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Ingre­di­ents for 3–4 servings: 

Pre­pa­ra­ti­on:

Peel the pota­toes, hal­ve or quar­ter them depen­ding on their size and cut them into equal-sized pie­ces. Place loo­se­ly on two bak­ing trays lined with bak­ing paper and place in the oven at 220 degrees for approx. 45 minutes.

Score a cross on the bot­tom of the toma­toes and dip them brief­ly in boi­ling water. Then peel off the skin, cut in half, remo­ve the core and dice rough­ly.
Fine­ly dice the shal­lots and gar­lic, pluck the rose­ma­ry need­les from the stems and chop very finely.

Heat a lar­ge pot wit­hout fat and fry the shal­lots and gar­lic in it. Degla­ze with 150 ml of aro­nia juice. Add the fresh toma­toes and the can­ned toma­toes and cook for 6 minu­tes. Then add the chop­ped rose­ma­ry and smo­ked salt.

Mix the remai­ning 50 ml of aro­nia juice with the arrow­root flour and add to the stew.
Bring ever­y­thing to the boil brief­ly to thi­c­ken and then remo­ve from the heat. Allow to cool brief­ly. Now add the map­le syrup. A short while later, stir in the honey again.
Ser­ve ever­y­thing tog­e­ther in deep pla­tes, pla­cing the gol­den baked pota­to pie­ces in the midd­le of the sugo.

More such fan­ta­stic recipes are in Gün­ther Karl’s cook­books to find:

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