Curry-spiced pork and buttery sweet parsnips make a comforting dinner – chops and mash with a twist.
Prep Time: 10 min
Total Time: 25 min
2 Servings
Ingredients
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2 pork steaks, about 200g each
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1 tsp of ground cumin
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2 tsp of curry powder
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Juice of 1 lemon
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1 Handful of chopped mint leaves
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750g of parsnips
- 50g of butter
Method
Put a pan of water on to boil and have ready a steamer basket or colander that will fit neatly into the top, and a lid. Peel 750g of parsnips, cut them into large pieces and steam them for 15 minutes or until they are soft enough to mash.
Mash the cooked parsnips to a smooth purée in a food mixer with 50g of butter, a little salt and a generous grinding of black pepper. Transfer it to a mixing bowl and keep it warm.
Heat a couple of tbsp of olive oil in a shallow pan over a moderate heat. Lightly season 2 pork steaks, about 200g each, with salt and black pepper, fry them until golden on the underside – about 6 minutes – then turn and brown them on the other side. Remove them to a warm plate, cover and keep warm.
Add 1 tsp of ground cumin and 2 tsp of curry powder to the pan and stir it into the pan juices, still over the heat, letting it cook for a minute. Squeeze in the juice of a lemon, let it sizzle briefly then add a handful of chopped mint leaves.
Stir half of the spiced pan juices into the parsnip purée. Divide between 2 warm plates, place the rested pork steaks on top then spoon over the reserved juices and serve.