Pork with kumara mustard colcannonReviewed by our expert panel
(at time of publication)
- 600g kumarasweet-potatoX, peeled, cubed
- 2 cups shredded savoy cabbage
- spray oil
- 1 teaspoon wholegrain mustard
- 4 x 150g trim pork steaks
- 2 cups green beans, steamed
1 In a medium-sized pot, boil kumara until softened. In the last minute add cabbage and boil for 1 minute. Remove from heat, drain and set aside.
2 Heat a non-stick frying pan and spray with oil. When hot add pork steaks and fry until pork is cooked.
3 Mash kumara and cabbage until smooth. Add mustard and mix well.
4 Serve mash with pork and beans on the side.
Make it gluten free: Check mustard is gluten free.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 2g
Dietary fibre 6g
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