Horseradish & Apple Salsa

Name: Horseradish & Apple Salsa
Yield: makes about 3 cups
Ingredients: 3 pounds good sauce apples, such as McIntosh, Macoun, or Golden Delicious, peeled, cored, and cut into 1-inch chunks; 3 tablespoons freshly squeezed lemon juice; 1 tablespoon kosher salt; 4-to-5-ounce chunk fresh horseradish root (or larger if you love it); 1/2 cup heavy cream; A heavy 3- or 4-quart saucepan, with a cover; a potato masher

December 9, 2011

In Trentino, this lively condiment of cooked apples and fresh horseradish is served with boiled beef, poached chicken, and all kinds of roasts. It’s great with many of the dishes in this chapter, especially the beer-braised chicken and beef and the fried and baked potato–celery root canederli. Since it is so easy to make in large volume, I serve it with roast turkey or ham at the holidays, and I hope you will, too. Cream is customary in the salsa (it counters the sharpness of the horseradish), but the flavor is good without it. And you can use more or less horseradish to suit your taste for its pungency.

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