Apples and figs were made to compliment pork. This is the pork loin roast that I made earlier, served with apple flavored vegetables that brought the perfect sweetness to the dish. I especially love the dragon carrots that I found at the farmer’s market! I’d never bought purple carrots before, and love the bright colors. There are two vegetable parts to this dish – the apple onion mash, and then the sauteed veggies. The mash was great, and a totally unique alternative to say, mashed potatoes. It keeps the dish on the lighter side so it felt like it belonged more in the summer than in the dead of winter.
Apple Onion Mash
2 tbs. olive oil
1 apple, finely diced
1 red onion, finely diced
juice of one lemon
1/2 cup applesauce
1. Heat up olive oil in a skillet. Once hot (say on med-high), add in onion and apple and squeeze in lemon juice.
2. Saute until translucent, the lemon will really bring out the pink color of the red onions.
3. Add in applesauce and seasonings, saute for another minute or two.
4. Remove from heat, and pulse in food processor until consistency of a mash.
Apple Sauteed Green Beans and Carrots
2 tbs. olive oil
1 lb. or so of greenbeans
1 bunch of dragon carrots
splash white wine
1/4 cup applesauce
1/4 cup slivered almonds
1. In a skillet on med-high heat, heat up olive oil. Once hot, add in green beans and carrots.
2. In a separate smaller pan, add in wine, applesauce, and almonds. Heat until it comes to a boil, and stir every now and then to mix it together.
3. Once sauce is hot, add over the vegetables, turn heat down to med-low, and cover.
4. Let simmer for about 5 minutes or until vegetables are softened the desired amount.