- 5 parsnips, peeled, sliced
- 2 2/3 cups (660ml) milk
- 3 garlic cloves
- 2 tablespoons olive oil
- 4 pork cutlets
- 50g unsalted butter
- 3 Granny Smith apples, peeled, cored, cut into 1cm-thick wedges
- 2 teaspoons caster sugar
- 1/4 cup sage leaves
- Step 1Place 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 2Remove 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 3Meanwhile, 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 4Heat 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 5Serve the pork and apple on top of the parsnip mash, then drizzle over pan juices and season.
- Low carb
- Low sodium
- Lower gi
All nutrition values are per serve
- Author: Jessica Brook & Phoebe Wood
- Image credit: Andy Lewis
- Publication: Taste.com.au