| | Balsamic pork with celeriac mash
Balsamic pork with celeriac mash
Balsamic pork with celeriac mash 4.3-5 9
  • Calories: 1655 kj
  • Fat: 14g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 160C/140C fan forced. Lightly spray a large flameproof casserole dish with oil and heat over high heat. Add the pork. Cook, turning, for 2 minutes each side or until browned. Transfer to a plate.
  2. Return dish to medium heat. Add onion, garlic, fennel and rosemary. Cook, stirring, for 5 minutes or until softened. Add balsamic vinegar. Simmer for 1 minute. Add stock and 125ml (1 ?2 cup) water. Bring to the boil. Return the pork to the pan. Cover and bake for 2 hours or until pork is tender. Shred pork.
  3. Meanwhile, cook potato and celeriac in a saucepan of boiling water for 12 minutes or until tender. Drain and return to pan. Add milk and mash until smooth. Season.
  4. Combine parsley, chilli and rind in a bowl. Divide mash and broccolini among plates. Top with shredded pork, spoon over pan juices and sprinkle with parsley mixture.
Time for preparing:
130 min.
Servings:
4

Ingredients:

  • 700g pork scotch fillet roast, fat trimmed
  • 2 red onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 2 teaspoon fennel seeds
  • 2 teaspoons chopped fresh rosemary
  • 2 1/2 tablespoons balsamic vinegar
  • 250ml (1 cup) gluten-free salt-reduced chicken stock
  • 350g potatoes, peeled, chopped
  • 1 small celeriac, peeled, chopped
  • 2 tablespoons milk, warmed
  • 2 tablespoons chopped fresh continental parsley
  • 1 long fresh red chilli, deseeded, chopped
  • 2 teaspoons finely grated lemon rind
  • 2 bunches broccolini, steamed, to serve
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