Apple Gremolata

For a nice refreshing change from jus or gravy on your next wine braised bone-in chuck, or other slow-cooked and savory protein, try apple gremolata.  Gremolata is just a name for a condiment typically made with minced parsley, lemon zest and minced or pressed garlic. Herbs can vary, and sometimes even anchovies are added.  Olive oil is not usually in the mix.

Apples are still plenty available at the farmers' markets in this area; Braeburns from NH Cider Works/Carter Hill Farm are a good tart option (although not as tart as their Crispins, which look like Granny Smiths).

Inspired by a fellow blogger who recently decided to dig out her covered beds in search of remaining root veg and leeks, I wondered if my parsley bunches had any stems left, flattened beneath all the snow.  They did, although not much.  And, granted, they were soft and wilted, but that made 'em all the more suitable to accompanying a couple of apples, peeled, cored and diced, with a bit of lemon zest, a healthy glug of olive oil, and coarse pepper and sea salt.  

I went with this for prosciutto-wrapped turkey burgers the other night, studded with sundried tomatoes, and a side of creamy sweet potatoes that we picked up from Riverside Farm and slow-roasted for about an hour at 350.  I added a hint of bourbon to the bowl in which they were mashed  A little chard sauteed in olive oil and garlic finished the plate.  Next time, I'll leave the sundried tomatoes out.  Or red-wine braised beef it will be.