Red Wine Apple Gremolata and Caramel Apple Butter Carrots
This version of gremolata adds apples and red wine to the traditional ingredients of parsley, garlic, and lemon zest. Along with Caramel Apple Butter Carrots below, this is served with braised beef in the video above.
Red Wine Apple Gremolata
Ingredients
- 1/2 cup dry red wine
- 2 medium tart apples, such as Granny Smith
- 1/4 cup coarsely chopped fresh Italian parsley leaves
- 1/4 cup coarsely chopped fresh cilantro
- 2 tablespoons coarsely chopped fresh sage
- 1 tablespoon minced garlic
- 1 tablespoon horseradish
- 3 tablespoons olive oil
- Finely grated zest of 1 medium lemon
- Kosher salt and freshly ground black pepper
Directions
- Put the red wine in a small saucepan and boil over medium heat until reduced to 1/4 cup. Set aside to cool.
- Core, peel, and finely dice the apples. Put the apples in a medium nonreactive bowl, add the red wine reduction, and stir to evenly coat the apples. Add the parsley, cilantro, sage, garlic, horseradish, olive oil, and lemon zest, and toss to combine. Season to taste with salt and pepper. Cover and refrigerate while preparing the carrots; don’t make too far ahead, as the apples will brown.
Carmel Apple Butter Carrots
Ingredients
- 1 1⁄2 cups peeled baby carrots
- 2 tablespoons butter
- 1/4 cup firmly packed brown sugar
- 3 tablespoons brandy
- 3 cups diced Red Delicious apples
- 1⁄2 teaspoon ground cinnamon
- 1⁄3 cup dried cranberries
- Kosher salt and freshly ground black pepper
Directions
- Bring a medium pan of water to a boil, add the carrots, and cook until just barely tender, about 3 minutes. Drain and set aside.
- Melt the butter in a large skillet over medium heat, add the brown sugar and cook until melted and bubbly, 2 to 3 minutes, stirring constantly. Take the skillet from the heat, add the brandy and very carefully flambé, lighting it with a long match and careful to avoid the flames that will rise up. Return the skillet to medium heat and cook until the flames subside and the caramel reduces a bit, about 1 minute. Add the apples and cinnamon and cook, stirring, for 1 to 2 minutes. Add the carrots and dried cranberries and cook until the carrots are heated through. Season to taste with salt and pepper.
