Description
This simple stew speaks out for its simplicity. Serve with a chunk of good quality bread, sit back and enjoy.
Ingredients
1.5 pounds of ground pork
1 large yellow onion, finely chopped
2 tsp dried sage
1 tbsp grainy Dijon style mustard
1 large parsnip, or two smaller ones, cut into 1-inch chunks (about 1 cup worth)
1.5 pound pumpkin or butternut squash, seeded and cut into 1- inch chunks (no need to peel)
2.5 cups water (or low sodium chicken stock)
1 (12 ounce) bottle dry hard apple cider (make sure to use a dry cider as you don't want a sweet one)
1 large granny smith (or another slightly tart apple), peeled, cored and cut into 1-inch chunks (about 1 cup)
A few fresh sage leaves for garnish
Salt and pepper
Directions
1. In a large dutch oven or soup pot cook the pork over moderate heat using a wooden spoon to break up the meat a bit. Cook until lightly browned and no longer pink inside. Use a slotted spoon to remove the pork and set aside on a paper towel lined plate to drain.
2. Add the onion, sage, salt and pepper to the leftover pork fat (if there isn’t enough fat leftover add a touch of oil or butter to the pan) and cook until the onion is translucent and fragrant. About 6 min. Stir in the mustard, parsnips and pumpkin; cook for 1 minute longer. Add the water (or stock) and cider. Bring to a boil, reduce the heat to medium low, cover the pot and cook for about 30 min or until the parsnips and pumpkin are slightly tender but not falling apart.
3. Add the apple and cooked pork meat and continue to cook until the vegetables are completely tender, about 15 min. Sprinkle in the fresh sage leaves and additional salt and pepper to taste. Simmer for about 5 minutes longer to let the flavors meld together. Taste for seasonings and adjust as needed.
TIPS:
Use this recipe as a guide and adjust measurements and ingredients as necessary/
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