Sunday, August 14, 2011

Braised Braeburns & Greens, Tarragon Mash, Sausage

Tender-crisp Braeburn apples braised in cider and maple with swiss chard and Field Roast Apple-Sage Sausages. Served on top a heaping pile of tarragon scented yukons mashed with buttery olive oil and dijon.

Braised Braeburns & Greens with Sausage
2 tbl earth balance butter
2 braeburn apples, 1/4" slice
1 bunch swiss chard, stems-small dice, leaves-roughly chopped
1/4 tsp cinnamon
pinch nutmeg
3 tbl maple syrup
salt and pepper
1 cup apple cider
1/2 cup vegetable broth
2 tsp cornstarch mixed with 2 tbl water
2 tbl extra virgin olive oil
4 apple-sage field roast sausages

Melt the butter in a large saute pan. Add the apple slices, chard stems, cinnamon, nutmeg, 1 tbl of maple syrup and a pinch of salt. Saute over medium heat for 7 minutes until the apples start to become tender. Add the remaining 2 tbl of maple syrup and simmer 3 minutes more.
Use a slotted spoon to remove the apples and chard from the pan. Add the apple cider, vegetable broth and cornstarch and whisk to combine. Add the chard leaves and bring to a simmer to cook the leaves thicken the sauce, 5 minutes. Add the apples back in and toss to reheat.
In a small saute pan, crisp the sausage in olive oil until golden brown. Serve with apples, chard and tarragon mash.

Tarragon Mash
3 large yukon gold potatoes, unpeeled, medium dice
1/4 cup extra virgin olive oil
1/4 cup unsweetened almond milk
2 tbl dijon mustard
2 tbl minced fresh tarragon
salt and pepper

Boil the potatoes in salted water until tender. Drain and bring the potatoes back to the pan. Add the oil, milk and mustard and mash. Stir in tarragon and salt and pepper to taste.

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