Onion applesauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | cup | Julienned onions |
| 1 | cup | Peeled and coarsely chopped |
| Granny Smith apples | ||
| 1 | teaspoon | Minced garlic |
| ½ | teaspoon | Salt |
| 3 | Turns fresh ground black | |
| Pepper | ||
| ¼ | cup | Calvados |
| 2 | cups | Chicken stock |
Directions
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