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Posts Tagged ‘Grapes’

It’s a cold and rainy weekend here, so I wanted to make something comforting and satisfying.  In preparing the sausuages, I loosely followed this recipe from Food & Wine.  For the mash, I was inspired by this Martha Stewart recipe for mashed parnsip and apple, and this Ina Garten recipe for pureed celery root and apple.  Since there seems to be a bunch of recipes floating around online for mashed parnsip and celery root as well, I saw no good reason not to just throw them all together.

This is a pretty forgiving, easy meal, so I’m not going to bother with precise measurements or instructions.  Just throw things into a pan, and you’ll probably be fine.

Braised Sausages and Grapes

Add a few Italian sausages to a skillet and add water.  Simmer for about 6 or 7 minutes, longer if they are really big, turning a few times.  Drain. 

 Turn the heat down to medium and put the sausages back in the pan.   Add a splash of olive oil and some minced shallot to the pan.  Saute for a few minutes, turning the sausages, and allowing the sausages to brown. 

Add about 1/4 cup of wine (I used red).  I’m sure vinegar or broth would be fine too.  Scrape up the sticky bits from the bottom of the pan.  Pour the grapes into the pan and season with salt and pepper.  Allow the dish to simmer for a couple minutes, adding another splash of wine to help it all come together.  Remove from heat and serve.

Apple-Root Vegetable Mash

Peel a large apple, a 1 pound celery root, and a couple parnsips.  Chop into 1-2 inch chunks.  Put into a pan with about a cup of water and a good pinch of salt.  Bring to a boil, cover and reduce heat to a simmer.  Let the vegetables cook for 20-30 minutes, until soft.  Drain and add everything back to the pan.  Add a splash of cream or milk and a good pat of butter.  Mash with a potato masher until it reaches desired texture.  Add extra butter or salt if needed.

I served everything with some braised broccoli rabe, which I made by sauteing it in some olive oil, a few cloved of minced garlic, and a pinch of red pepper flakes. 

To drink, some lovely Syrah from the fabulous Bonny Doon vineyards, a favorite of my husband’s.

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