Ingredients:
4 slices bacon (1 oz. total), chopped
½ teaspoon olive oil
¼ cup sliced celery, plus leaves for garnish
¾ cup diced peeled Yukon Gold potato
1 medium (or two small) tart apple, peeled and chopped
½ onion, peeled and chopped
2+ cloves minced garlic
Freshly ground pepper, to taste
About 1 tsp chicken bouillon
1 cube (1 TBSP) frozen or fresh pesto
4 – 6 fresh sage leaves, minced
1½ cups apple cider or juice
1 TBSP flour stirred into 1 cup milk
3-4 oz gruyere cheese (or substitute cheddar & parmesan)
shredded.
Plus some more for garnish
Optional:
Enough hot pepper to give it some bite.
Celery seed for garnish
Instructions:
In a large cast iron pan over high heat, stir bacon until
browned, 3 to 4 minutes. Transfer bacon to paper towels to drain.
Add oil to pan; when hot, add onion, celery, apple, and
garlic. Stir often over medium heat until onion is very limp and beginning to
brown, about 20 minutes.
Add potatoes, chicken bouillon, and apple juice; bring to a
boil over high heat, then reduce heat and simmer, stirring occasionally, until
potatoes mash easily, 25 to 30 minutes.
Add flour-milk mixture and stir in. Add the cheese and stir
in. Cook, stirring often, an additional 8 or 10 minutes until cheese is
entirely melted and flour is cooked. Adjust seasoning during this time.
Serve and garnish. Goes well with homemade sourdough bread.
