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Savory Applesauce with Parsnips and Mustard

Published September 2018

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.

Ingredients

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pounds McIntosh apples, peeled and cored, peels and cores reserved
cups water
2 parsnips, peeled and grated (1 cup)
2 tablespoons sugar
Salt
Pinch cayenne pepper
1 teaspoon Dijon mustard

Featured Equipment

Instructions

Makes 2 cups

We like the tart flavor of McIntosh apples in this recipe, but Jonagold and Pink Lady apples are good, too. Nearly any variety of apple can be substituted, except for Red or Golden Delicious. You may mash this applesauce until it's smooth or leave it chunky for a more rustic effect. Serve with roast pork, turkey, or duck.

1. Bring reserved peels and cores and 1 cup water to boil in small saucepan over medium-high heat. Reduce heat to medium, cover, and cook, mashing occasionally with potato masher, until mixture is deep pink and cores have broken down, about 15 minutes.

2. While peels and cores cook, cut apples into quarters and place in large saucepan. Add parsnips, sugar, ¼ teaspoon salt, cayenne, and remaining ½ cup water and bring to boil over medium-high heat. Reduce heat to medium, cover, and cook, stirring occasionally with rubber spatula, until all apples are soft and about half are completely broken down, about 15 minutes. (Parsnips will not completely soften.) Using potato masher, mash apple mixture to desired consistency.

3. Transfer peel-and-core mixture to fine-mesh strainer set over saucepan of mashed apple mixture. Using rubber spatula, stir and press peel-and-core mixture to extract pulp; discard solids. Stir in mustard. Season with salt to taste. Serve warm or at room temperature. (Applesauce can be refrigerated for up to 1 week.)

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.