Saturday, 28 May 2011

Apple & parsnip mash


4 Braeburn apples, 4 parsnips, mature cheddar, butter.

Served with

Pork loin, creamed cabbage and the mulled red onion and pepper liquor from this recipe. 
1) Peel and core the apples, then dice the fruit. Peel and dice the parsnips and boil with the apples in a pan of hot water. Once soft, pulse in a blender (or mash/rice) with a handful of mature cheddar and a knob of butter.

To serve with pork loin and creamed cabbage:

2) Sear the pork loin in a hot pan and then grill for 12 minutes, turning after 6. Drizzle with the mulled red onion and pepper liquor.

3) Chop the cabbage leaves and steam for 5 minutes, melt a teaspoon of butter in a pan and stir through - adding flour and parmeggian to thicken. As the butter begins to sizzle add a dash of double cream and stir through.

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