I am inspired by the stories and traditions passed down from generation to generation. Norwegian cooking at its simplest and most elaborate. That’s what you will find here. Seasonal cooking, local ingredients, local artisans, and simple gatherings.  READ MORE...

Meet Nevada

now available!


North wild kitchen cookbook

From Norway to your inbox, join my newsletter to receive information on events and recent posts.

a seat at my Table

6

December 2022

December 6, 2022

Honey Sautéed Apples, Prunes and Onions (honningstekte epler, svisker og løk)

Found in |

Recipes

Honey Sauteed Apples, Prunes, and Onions
Honey Sauteed Apples, Prunes, and Onions
Honey Sauteed Apples, Prunes, and Onions

This delightful side dish of honey sauteed apples, prunes, and onions is a real treat during the holidays. For many in Norway, it accompanies ribbe (roasted pork belly) for the Christmas meal as one of the many side dishes. The sweetness and caramelization cuts through the saltiness and fat of the pork while offering a nice brightness and texture. It’s also a dish you can pull together very quickly and it pairs very well with other pork dishes, turkey, and wild meats.  

The inclusion of dried fruits during the holidays is most likely thanks to the sailors traveling home at Christmas. For them, it was important to bring back goods that would last the long routes they would have to take. So, items such as dried fruit and spices were perfectly ideal. Therefore, make sure you don’t forego the prunes, not only do they provide a nice history to the dish, they also balance the flavors of the apples and onions.

Honey Sauteed Apples, Prunes, and Onions

Honey Sautéed Apples, Prunes, and Onions (honningstekte epler, svisker og løk)

Serves 4

  • 2 tablespoons mild-flavored oil
  • 1 large red onion, cut into boats
  • Flaky salt
  • 2 tablespoons butter
  • 2 crisp apples, cored and cut into boats
  • 1 tablespoon honey
  • 12 prunes
  • 1 teaspoon chopped fresh rosemary or thyme
  • Black pepper

In a large frying pan, heat the oil over medium-high heat. Add the onions and a pinch of flaky salt and sauté, stirring often, for 8 to 10 minutes or until starting to caramelize. Add the butter, apples, and honey and cook for 3 to 5 minutes or until the apples are golden and have softened slightly. Add the prunes and rosemary, and cook for a further 3 minutes or until the apples have softened more and everything is golden. Season to taste with flaky salt and pepper. Serve immediately.

Perfect to accompany Norwegian Roasted Pork Belly (ribbe).

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

You might also like...