This blonde ragout calls for a glass of rich Terre Rouge Viognier.
2 lbs. pork stew, cut into 1 " chunks
3 Tbl. olive oil
1 cup water
1 onion, chopped
1 tart green apple, chopped
18 small baby turnips, whole or 6 regular turnips, quartered
4 red potatoes, peeled and cut into 1" chunks
2 1/2 cups unsweetened apple cider (not apple juice)
1/2 tsp. salt
black pepper
6 fresh sage leaves or 1/4 tsp. ground dried sage
Parsley, minced, for garnish
In medium stock pot or Dutch oven, brown pork in
oil over medium-high heat, in batches if
necessary. Remove meat to bowl. Deglaze pan with
the water. Add rest of ingredients, as well as
pork pieces. Stir to mix and simmer uncovered for
1 1/2 -2 hours. Meat should be fork tender.
Serve in rim soup or deep, flat bowl with the
wonderful juices. Garnish with parsley.
Serves 6.
