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