Pork fillet strips, curry cauliflower and celeriac purée

Name: pork fillet strips, curry cauliflower and celeriac purée
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: Dutch
Ingredients: 200 g crumbly potato; 400 g celeriac; 1,5 el traditional olive oil; 1 tl curry powder; 400 g cool fresh flaked meal; 5 g fresh flat parsley; 260 g pork fillets; 50 ml semi skimmed milk

Grilled pork fillet with curry cauliflower and a puree of potatoes and celeriac. Fantastic, that combination

Ingredients

Kitchen Stuff

1 baking dish (15 x 20 cm)
1 grill pan
1 puree tamper

Directions

Preheat the oven to 200 ° C.
Peel the potatoes and celeriac, cut into equal pieces and boil in water for 20 minutes until done.
Meanwhile, mix the oil with the curry. Halve the larger cauliflower florets and put all the florets in the baking dish.
Spoon with 1 tbsp curry oil and bake for about 20 minutes in the middle of the oven.
Spoon halfway. Drizzle after 10 minutes with extra curry oil if the cauliflower becomes too dry.
Meanwhile, cut the parsley fine. Heat the grill pan without oil or butter.
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.
Remove from the pan, cut into strips and keep warm under aluminum foil.
Drain the potatoes and celeriac. Add the milk and puree with the puree mash.
Pour the parsley through and season with pepper. Serve with the strips of pork fillet and cauliflower florets.