Pork cutlets with red apples and parsnip mash
- 750g parsnips, peeled, chopped
- ¼ cup skim milk
- 1 spring onion, finely chopped
- olive spray oil
- 4 pork cutlets, trimmed
- 2 red-skinned apples, quartered, cored, thinly sliced
- 2 teaspoons flour
- 1 cup apple juice
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1 Simmer parsnips in boiling water until tender. Drain. Add milk and onion. Mash until smooth.
2 Meanwhile, heat a frying pan over a medium heat. Spray cutlets with oil and cook for 3 minutes each side. Transfer to a plate. Add apples to pan and cook for 3 minutes.
3 Mix flour with 1/3 cup apple juice. Add to pan with remaining juice and apples. Return cutlets to pan. Bring to boil. Cover and simmer for 5 minutes, or until cutlets are cooked through and sauce has thickened. Serve cutlets with apple, sauce, mash and a side of steamed silver beet.
Make it gluten free: Use rice flour instead of standard flour.
Nutrition Info (per serve)
Total fat 3g
–Saturated fat 1g
Dietary fibre 9g
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