Hello again, October! A few weeks ago, I had a delicious dinner combination at Charlottesville's Beer Run: bratwurst, roasted apples, and mashed sweet potatoes. I couldn't wait to try out a version of my own. Here, I've made parsnip and sweet potato mashers (I love the sharp, earthy flavor of parsnips), sauteed apples with caramelized onions, and Guinness beer brats (yes, please!).
I really feel October in my bones as football nostalgia sets in. Because even with pumpkins, sweet potatoes, and a strong fall wind, what is October, really, without football, friday night lights, and an oh-so-sweet love song? Here's John Fahey's "Beautiful Linda Getchell," from his 1965 album, The Transfiguration of Blind Joe Death.
Ingredients:
--5 brats, sliced (you can use the Guinness brats that I used, or whichever suit your fancy)
--4 medium-sized sweet potatoes
--5 parsnips, peeled and chopped
--1 large yellow onion (or two small ones), peeled and sliced thinly
--3 Granny Smith apples, peeled and coarsely sliced
--1 c. half & half
--1 stick unsalted butter
--1 tsp. nutmeg
--1 tsp. cinnamon
--1 tsp. paprika
--2 tsp. salt (approx.)
--2 tsp. pepper (approx.)
--1 tbsp. olive oil
Preheat oven to 400 degrees F.
Cover sweet potatoes in foil and poke fork holes in them to vent. Place on a foil-lined baking sheet. On a separate parchment-lined baking sheet, lay parsnip pieces in a single layer and drizzle olive oil across the pieces, turning them to coat. Sprinkle lightly with salt. Place both the sweet potatoes and the parsnips in the oven, with the sweet potatoes on the lower rack. Bake parsnips for approximately 35 minutes, or until they're soft and crispy (this time may vary slightly depending upon the size of your parsnip pieces). Remove and allow to cool slightly. Allow sweet potatoes to bake for approximately 1 hour (again, this may be longer depending on the size of your sweet potatoes), or until sweet potatoes are soft and cooked through. Remove from oven and allow to cool slightly. Remove the skins from the sweet potatoes and combine in a food processor with the parsnips. Pulse a few times and then add 1/2 stick unsalted butter, sliced. Slightly heat the half & half (in the microwave will do), and then add to food processor. (If you add cold milk or cream, your mashers will become pasty). Pulse for approximately 1-2 minutes, or until ingredients are combined. (You could also do this without the food processor using a potato masher, but I find that the parsnips are a bit too chunky without the aid of the blade.) Stir in 1 tsp. nutmeg, 1 tsp. each of salt and pepper, and 1 tsp. paprika. [Be careful here: only add the nutmeg, not the cinnamon! The nutmeg is for the mashers, and the cinnamon goes with the apples!] Set aside until ready to serve.
In a small saucepan, heat 1/4 stick butter over low heat and add yellow onion slices. Simmer, stirring frequently, until onions are soft, golden-colored, and "caramelized." Add the remaining 1/4 stick butter to a separate large saucepan and heat butter and apple slices over medium heat, along with 1 tsp. cinnamon and a dash of salt. Saute for 10-12 minutes, or just until apples are soft and golden. Remove from heat and mix in caramelized onions.
Using the onions' saucepan, add the bratwurst slices and saute until crispy.
Serve the apples, onions, and brats over the sweet potato mashers. This dish is incredibly delicious (I can't take all the credit--thank you, Beer Run and Guinness!), and there will be leftovers!
