Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
7 Ingredients
Number of servings
4
- 1kilograms mini parsnips
- 60grams butter
- 1/4 cup sage leaves
- 1tablespoons olive oil
- 2 red apples, peeled, cored, diced
- 1 cup milk, warm
- 4 pork loin cutlets
Nutrition per serving
3120kJ / 745Cal
3120 Kilojoules or 745 Calories
36% of daily energy intake*
Protein
40.5grams
Fat
46.5grams
Carbs
37.5grams
Sugars
24.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Pork and apple is a classic pairing and combined with nutty parsnips makes for a great dish perfect for entertaining.
Method
Step 1 of 5
Peel and coarsely chop parsnips. Place in a saucepan and cover with cold water. Bring to boil over medium-high heat. Simmer for 5 minutes until just tender. Drain.
Step 2 of 5
Return saucepan to the heat and add butter, sage and half the oil. Cook for 2 minutes or until leaves are crisp. Remove and reserve a few leaves.
Step 3 of 5
Add apple to pan and cook, stirring frequently until golden. Return parsnip to pan, add milk, reduce heat to low, cover and simmer for 5 minutes until tender.
Step 4 of 5
Purée apples and parsnips in a food processor or with a stick blender until smooth and creamy. Season and keep warm.
Step 5 of 5
Meanwhile, heat a frying pan over medium-high heat. Brush cutlets with remaining oil and season. Cook for 4-5 minutes each side or until just cooked through. Serve with parsnip apple mash and garnish with crisp sage.
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