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Heidi B
Pork fillet strips, curry cauliflower and celeriac purée
Grilled pork fillet with curry cauliflower and a puree of potatoes and celeriac. Fantastic, that combination
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the potatoes and celeriac, cut into equal pieces and boil in water for 20 minutes until done.
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Meanwhile, mix the oil with the curry. Halve the larger cauliflower florets and put all the florets in the baking dish.
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Spoon with 1 tbsp curry oil and bake for about 20 minutes in the middle of the oven.
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Spoon halfway. Drizzle after 10 minutes with extra curry oil if the cauliflower becomes too dry.
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Meanwhile, cut the parsley fine. Heat the grill pan without oil or butter.
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Brush the pork fillets with the rest of the curry oil and sprinkle with pepper. Grill the meat in the grill pan for 8 minutes until golden brown and done. Turn halfway.
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Remove from the pan, cut into strips and keep warm under aluminum foil.
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Drain the potatoes and celeriac. Add the milk and puree with the puree mash.
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Pour the parsley through and season with pepper. Serve with the strips of pork fillet and cauliflower florets.
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Nutrition
470Calories
Sodium10% DV240mg
Fat26% DV17g
Protein80% DV40g
Carbs11% DV32g
Fiber60% DV15g
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