Yield: 2
Preparation Time:
Cooking Time: 25 minutes
A simple dish using a clever twist on the usual mashed potatoes.
Ingredients
½ cauliflower, cut into florets
2 lean pork escalopes
2 tablespoons half-fat crème fraîche
1 tablespoon wholegrain mustard
Butter
Milk
Olive oil
100g spinach, steamed to serve
Recipe Instructions
Cook the cauliflower.
Steam the cauliflower until tender and then blend with a small knob of butter and a splash of milk into a smooth puree.
Fry the pork.
Heat the oil in a non-stick frying pan and fry the pork on both sides until cooked through. Add the mushroom, crème fraiche and a splash of water and stir until a sauce is created.
To serve.
Serve the pork with the spinach and the cauliflower mash on the side.