Stewed Parsnips and Apples - Test 1

https://www.tastingtable.com/cook/recipes/pork-chops-pan-seared-butter-parsnip-apple-pureehttp://pass-the-garum.blogspot.com/2013/06/parsnip-mash-and-salt-pork.html

1 - The original recipe is for mash, but I left it chunky. I don't know, I could try it mashed, but it looked pretty good as-is.

3 Tbsps butter 1 Tbsp lard
1 Onion sliced into rounds
10 oz Parsnips, peeled and chopped
1 lrg Apple, peeled cored and chopped
2 Garlic cloves, minced
1 tsps citrus zest
1/2 tsp Thyme
1/2 tsp Sage
1 cup Chicken stock
Salt and pepper

1. Melt the lard over medium-high heat and add the onions. Cook until soft and caramelized, 12 minutes. 
2. Add the parsnips, apples and garlic, and cook until golden brown, 8 minutes. 
3. Stir in the citrus zest, thyme and sage, and cook until fragrant, 1 minute. 
4. Pour in the chicken stock and bring to a simmer. 
5. Cook until the vegetables are tender and the liquid has reduced slightly, 20 minutes. If the liquid evaporates too quickly, 
6. Working in batches, transfer to a blender and purée until smooth. 
7. Scrape back into the pan and season with salt and pepper. Keep warm until ready to serve.