Pork with apple and parsnip mash
Pork and apple is a classic pairing and combined with nutty parsnips makes for a great dish perfect for entertaining.
Ingredients
- 1kg mini parsnips
- 60g butter
- 1/4 cup sage leaves
- 1 tbs olive oil
- 2 red apples, peeled, cored, diced
- 1 cup milk, warm
- 4 pork loin cutlets
Method
- 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.
- 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.
- 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.
- Purée apples and parsnips in a food processor or with a stick blender until smooth and creamy. Season and keep warm.
- 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.
