I hope you enjoy the food!!!

Monday, June 20, 2011

Pork Cutlets with Parsnip Puree and pan fried Apples

Sometimes it's the simple things that are often the best.

Take for example the marriage of pork and apple.  It has been around forever, and why is that so?  Purely and simply because it works so well.  Add another simple element like parsnip puree and you have a truly winning combination.  You can slave away all day over a hot stove making some gastronomic delight, but often times you will receive just as many accolades when you produce a simple meal just like this.

Pork Cutlets With Parsnip Puree and pan fried Apples
Adapted from From Delicious Magazine June Edition to use the Thermomix

Serves 4-6

5 parsnips (approx 1kg), peeled, cut into small pieces
200g milk
2 cloves garlic
2 tbs olive oil
6 pork cutlets
50g unsalted butter
3 granny smith apples, peeled, cored, cut into 1 cm thick wedges
2 tsp caster sugar
1/4 cup sage leaves

I adapted the parsnip puree to make in the Thermomix.  I will give both sets of directions - with and without the Thermomix - if you are making this in a saucepan note that the amount of milk used is slightly different.

TM Version

Place the parsnip pieces, garlic and milk in the TM bowl.  Cook for 20 minutes at 100 degrees on speed 1.  Insert the butterfly.  Add the butter, and season to taste with sea salt and freshly ground black pepper.  Mash for 20 seconds on speed 3.  Place in the thermoserver to keep warm.

Non TM version

Place the parsnips and garlic in a saucepan.  Add 2 2/3 cups of milk.  Bring to just below boiling point, then reduce the heat to medium low and allow to simmer for 15 minutes or until the parsnip are tender.

Remove the parsnip and garlic from the milk, reserving the milk.  Place the parsnip and garlic in a food processor, add 1/2 to 1 cup of the reserved milk, the process to a smooth puree.  Add ing more milk if necessary.  Season to taste with sea salt and freshly ground black pepper.  Seat aside to keep warm.

Meanwhile heat 1 tbs of olive oil in a frypan over medium high heat.  Season the cutlets with sea salt and pepper then cook for 2-3 minutes each side, or until just cooked through.  Remove from the pan, loosely cover with foil and rest while you cook the apple.

Heat a small amount of butter and the remaining 1 tbs of olive oil in the same frypan.  Add the apple and caster sugar, season with sea salt and black pepper, then cook for 5-6 minutes, tossing until the apple is lightly caramelised and tender.  Add the sage leaves and cook for a further 1 minute, or until wilted.

Serve the pork and apple on top of the parsnip puree, then drizzle over pan juices.

My "Partner in Crime" told me how wonderful this dish was, and she was not wrong!!!  Simple to cook, and delicious to eat!!!  Perfect comfort food!!!


  1. Yum, your are so right! looks and sounds mouthwatering,
    btw i made your pork ragu in the slow cooker last week using no water, 1 tin of tomatoes and half the red wine. It was really tasty but i think your right and would be even better on the stove top. I actually put it in ramekins and added a puff pastry top to bake up as little pies, forgot to take pictures as we had guests for dinner. Everyone polished it off.

  2. Glad you liked the pork ragu. Shame you forgot to take photos - but I know how that is sometimes - you are just in a rush to "plate up". Good to see the guests were happy!!!!

  3. great post, I really like it. Thanks for posting. :)