Tiny New York Kitchen

Work With What You Got

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Green Apple & Beet Puree

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Green Apple & Beet Puree

Serve this unusual and delicious puree with your holiday dinner. It’s festive and goes well with turkey, duck, goose, ham, chicken or pork.  Serve either hot or cold. Look for the vinegar in upscale food markets or online.

INGREDIENTS

5 Large Green Apples (Peeled & Sliced)

6 Large Beets (Sliced)

1 Medium Yellow Onion (Chopped)

1/2 Cup Raspberry Pulp Vinegar (Framboise Vinaigre By Al’Olivier)

8 Tablespoons Unsalted Butter

1/2 Teaspoon Kosher Salt

1 Tablespoon Sugar

Cut away tops and bottoms of beets. Scrub well and place in large pot. Cover with cold water and bring to a boil. Reduce heat and simmer for 1 hour. Add more water to cover beets if needed. Drain beets and let cool for 10 minutes. Slip off skins. Set aside. In large-size sauté pan melt butter over low heat. Add chopped onions and sauté for 30 minutes until tender. Add peeled and sliced apples to onions. Add sugar, kosher salt and raspberry pulp vinegar. Sauté over low heat for 20 to 25 minutes until apples are tender. Remove from heat and set aside. Slice beets. Place apple mixture and beets to food processor or blender. Pulse until nice and smooth. Return puree to saucepan and reheat over low heat if serving hot otherwise transfer to serving bowl. Serves 6

Victoria Glavin Hart

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