Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil
1 c Julienned onions
1 c Peeled and coarsely chopped
Granny Smith apples
1 ts Minced garlic
1/2 ts Salt
3 Turns fresh ground black
Pepper
1/4 c Calvados
2 c 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 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.

Yield: 1 2/3 cup

ESSENCE OF EMERIL SHOW #EE2415

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