Onion applesauce

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
1 cup Julienned onions
1 cup Peeled and coarsely chopped
\N \N Granny Smith apples
1 teaspoon Minced garlic
½ teaspoon Salt
3 \N Turns fresh ground black
\N \N Pepper
¼ cup Calvados
2 cups Chicken stock

In a sauté pan, heat the olive oil. When the oil is hot, sauté the onions for 3-4 minutes, or until lightly caramelized. Add the apples, garlic, salt and pepper and continue sautéing for 1 minute. Stir in the Calvados and stock. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for 20 minutes. Adjust the seasonings if needed. Slice the pork roulade into 1½ inch slices. Mound the potatoes in the center of the platter. Arrange the roulades pieces around the potatoes. Spoon the garlic reduction over the roulades.

Place a tablespoon of the applesauce on top of each roulade. Pile the fried parsnips in the center of the potatoes. Garnish with the chives.

Yield: 1 ⅔ cup

ESSENCE OF EMERIL SHOW #EE2415

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