Pork cutlet with parsnip mash and pan-fried apples

Method

• Step 1
  Place parsnips, milk and 2 garlic cloves in a saucepan. Bring to just below boiling point, then reduce heat to medium-low and allow to simmer for 15 minutes or until the parsnips are tender.
• Step 2
  Remove the parsnips and garlic from the milk, reserving the milk. Finely chop the remaining garlic clove and place in a food processor with cooked parsnips and garlic, and 1/2 cup-1 cup (125ml-250ml) milk, then whiz until a smooth puree. Season, then set aside and keep warm.
• Step 3
  Meanwhile, heat 1 tablespoon oil in a frypan over medium-high heat. Season the cutlets with salt and pepper, then cook for 2-3 minutes each side until just cooked through. Remove from pan, loosely cover with foil and rest while you cook the apple.
• Step 4
  Heat butter and remaining 1 tablespoon oil in the same frypan. Add the apple and caster sugar, season, then cook for 5-6 minutes, tossing, until the apple is lightly caramelised and tender. Add the sage leaves and cook for a further 1 minute or until wilted.
• Step 5
  Serve the pork and apple on top of the parsnip mash, then drizzle over pan juices and season.