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This recipe will turn anyone onto napa… 1 head of Chinese cabbage, halved and then sliced thinly to create a shredded end result 2 tablespoons peanut or light cooking oil one medium onion quarter cup of white wine 1 table spoon soy sauce 2 apples, cored, peeled, and sliced Salt and fresh pepper Heat 1 tablespoon oil in large stockpot or wok until almost smoking. Add onion and cook for 5 minutes, stirring constantly. Add white wine and cover for 1 minute. Remove the cover and keep turning until the liquid is cooked off. Add apple slices and continue to cook for another 2 minutes. Remove the onion and apple from the pan and set aside. Add second tablespoon of oil and heat pan again until almost smoking. Add Chinese cabbage and toss in the oil to coat for 1 minute. Add soy sauce and toss further until coated. Add onion/ apple mixture and serve.
This is the old world way to enjoy this great vegetable. Vinaigrette 1 tablespoon stone ground or Dijon mustard 2 tablespoons red wine vinegar 1 garlic clove, minced 1 tablespoon red onion, minced Salt and Fresh Pepper 1/3 cup Olive oil 2 tablespoons sour cream Add vinegar, garlic, onion and salt to a bowl and let sit for 15 minutes. Add remaining ingredients and whisk together. Salad 1 celery root, thickly peeled and sliced into eighth-inch rounds and then cross-ways into matchsticks (julienned) 1 large tart apple peeled, cored, and sliced thinly Bathe celery root in boiling water for 1 minute (start counting immediately, don’t wait for reboil. Remove and rinse with cold water. Dry thoroughly and toss with remaining ingredients and vinaigrette.
1 large Rutabaga, peeled and cut into 1” cubes 1 mild to sweet apple, peeled, cored, and quartered 3 Tablespoons butter 1 tablespoon light oil 2 medium onions, halved and thinly sliced Quarter cup milk Salt Heat one tablespoon butter and the oil in a large skillet and add onion. Continue to sauté over medium heat until the onions brown. Add salt and set aside covered. Add rutabaga and salt to a saucepan and cover with water. Bring to a boil and reduce heat, simmering for 15 minutes. Add apple and continue simmering for 10-15 minute or until both are soft. Drain and return to the saucepan with 2 tablespoons butter and mash well. Stir in milk and serve topped with onions. Delicious paired with the Celeriac Salad.
One savoy head, quartered, cored and sliced thinly and soaked in water 3 tablespoons olive oil 4 tablespoons finely chopped onions 1 large green apple, peeled cored and sliced into matchsticks 4 tablespoons red wine vinegar 1 teaspoon salt salt 1 teaspoon cumin seeds. Heat oil in a large stainless steel/non-reactive skillet. Add onions and cook until golden. Add cabbage directly from water to pan with the onions along with the remaining ingredients. Cover and cook of very medium-low heat until the cabbage is very soft, about and hour and a half, adding boiling water if needed during the process.
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