Savory Applesauce with Parsnips and Mustard
Why This Recipe Works
Savory applesauce can be a great accompaniment to a meal, and this version pairs especially well with roast pork, turkey, or duck. To make it without a food mill, which not all home cooks own, we peeled and cored our apples and then cooked the peels and cores with a cup of water, mashing them occasionally to coax out their flavors and pigments. We cooked the quartered apples in a separate saucepan with ½ cup of water, 2 grated parsnips, and small amounts of sugar, salt, and cayenne pepper. After mashing the cooked apples and parsnips, we strained the pulpy peel-and-core mixture over the mashed apple mixture and stirred in a spoonful of Dijon mustard for a piquancy that balanced the sweet earthiness of the parsnips. This sauce can be served warm or at room temperature.