Horseradish applesauce
Instructions:
- Applesauce is a traditional accompaniment to many classic
Swedish dishes, including Salt-Cured Brisket,Prune-Stuffed Pork
Roast , and Potato Pancakes
- 2 shallots, finely chopped
- 2 cups Chicken Stock
- 2 Granny Smith apples, peeled, cored, and coarsely chopped 1 3-inch piece horseradish , peeled and finely grated, or 2 tablespoons bottled horseradish
- 1 teaspoon wasabi powder
- 1 teaspoon Dijon mustard
- Kosher salt
- Combine the shallots and stock in a medium saucepan, bring to a boil, and cook until most of the liquid has evaporated. Add the apples, reduce the heat to low, cover, and cook for 10 to 12 minutes, or until the apples are soft enough to mash.
- Use an immersion blender to puree the apples, or pass them through a food mill into a bowl. Stir in the horseradish, wasabi, and mustard. Season with salt to taste, and serve at room temperature.
- The applesauce will keep in the refrigerator for up to 3 days.