Onion Applesauce (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
1 cup julienned onions |
1 cup peeled and coarsely chopped granny smith apples |
1 teaspoon minced garlic |
1/2 teaspoon salt |
3 turns fresh ground black pepper |
1/4 cup calvados brandy |
2 cups chicken stock |
Directions:
1. In a saute pan, heat the olive oil. When the oil is hot, saute the onions for 3 to 4 minutes, or until lightly caramelized. Add the apples, garlic, salt and pepper and continue sauteing 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 1 1/2-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.
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