| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Grigson |
1 |
servings |
INGREDIENTS
| 2 |
|
Onions; chopped |
| 60 |
g |
Butter; lard or pork |
|
|
; dripping |
| 2 |
|
Eating apples; or 1 large cooking |
|
|
; apple, peeled, |
|
|
; cored and diced |
| 2 |
tb |
Chopped sage; up to /2 – 3 |
| 250 |
g |
Mashed; cooked potatoes |
|
|
Salt and pepper |
INSTRUCTIONS
1 Fry the onions in the fat until very tender. Add the apple - if it's a
cooking apple, fry until it has collapsed to a mush, or until softened if
you're using eating apples.
2 Pour boiling water over the sage, leave for a minute and drain. Mix the
apple and onion with the sage, potatoes and salt and pepper.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs
Converted by MM_Buster v2.0l.
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