Mustard pork with cauliflower mash
A simple dish using a clever twist on usual mash
4
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 25 minutes
- Steam the cauliflower until very tender, then whizz to a smooth purée with a small knob of butter and a splash of milk.
- Heat 1 tbsp oil in a non-stick pan. Fry the pork on both sides until golden and cooked through. Add the mustard and crème fraîche to the pan with a splash of water and stir until you have a sauce.
- Serve the pork with the spinach and the cauliflower mash on the side.
Per serving
358 kcalories, protein 40.3g, carbohydrate 6.4g, fat 19.2 g, saturated fat 6.1g, fibre 3.6g, salt 0.66 g
Recipe from olive magazine, March 2009.
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http://www.bbcgoodfood.com/recipes/9733/
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Ingredients
- ½ cauliflower , cut into florets
- butter
- milk
- olive oil
- 2 lean pork escalopes
- 1 tbsp wholegrain mustard
- 2 tbsp half-fat crème fraîche
- 100g spinach , steamed to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 25 minutes
Ingredients
- ½ cauliflower , cut into florets
- butter
- milk
- olive oil
- 2 lean pork escalopes
- 1 tbsp wholegrain mustard
- 2 tbsp half-fat crème fraîche
- 100g spinach , steamed to serve
Per serving
358 kcalories, protein 40.3g, carbohydrate 6.4g, fat 19.2 g, saturated fat 6.1g, fibre 3.6g, salt 0.66 g
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