Älpler spice magrons

Ingredients for 4 people

  • 1.2 l milk
  • 1 bay leaf
  • 2 cloves
  • Nutmeg, paprika, salt
  • 1 clove of garlic, sliced
  • 1/2 red peperoncino, sliced into rings, deseeded if necessary
  • 500 g waxy potatoes, peeled, cut into sticks
  • 400 g carrots, peeled, cut into sticks
  • 200 g pasta, e.g. macaroni
  • 150 g alp cheese, grated
  • 3–4 tbsp chives, finely cut, to garnish



Boil the milk and all the other ingredients up to and including the peperoncino. Add the potatoes, carrots and pasta. Stirring frequently, cook for 12 to 15 minutes without a lid until almost soft. Most of the liquid should be absorbed.

Just before serving, add the cheese and sprinkle with chives.

Tip: serve with fried cubes of bacon or roasted onion rings and apple purée.

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