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Ingredients

• 30 1-inch diameter pearl onions (from two 10oz bags)
• 5 slices thick-cut bacon (preferably applewood-smoked) cut crosswise into 1/4-inch thick strips
• 3 1/2 pounds boneless pork shoulder (Boston butt) or boneless country ribs, external fat trimmed, cut into 2-inch cubes
• Coarse kosher salt
• 1 cup chopped shallots (about 4 large)
• 1 cup finely cut parsnips
• 6 tsp chopped fresh sage, divided
• 1/2 cup plus 1 tbs calvados (apple brandy; optional)
• 2 cups low-salt chicken broth
• 1 12-ounce bottle hard apple cider
• 1 1/2 pounds unpeeled baby red potatoes (about 2-inches in diameter) scrubbed, halved
• 2 large granny smith apples. peeled, cored, cut into 1-inch cubes (about 3 cups)
• 2 tbs butter, room temperature
• 2 tbs all-purpose flour
• 1 tbs whole grain Dijon mustard

Description

Bon Appetit Magazine. February 2010 Issue.

Group Recipes