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🍽️ Pork Strips with Apple and Cauliflower Puree

455 kcal · 30 min · 4 servings

Ingredients

• Pork neck steaks 600 g
• Shallots 2 pcs.
• Apples, red 1 pc.
• Parsley, fresh 10 g
• Salt pinch
• Cauliflower 2 pcs.
• Oil 3 tbsp
• Pepper, black ground pinch
• Bay leaves, dried 1 pc.
• Roast sauce, powder 1 tbsp
• Cream cheese, plain 4 tbsp
• Butter 2 tsp
• Milk 50 ml
• Nutmeg, ground 0.25 tsp

Instructions

1. 1. Rinse the meat under running water.
2. 2. Pat the meat dry with paper towels.
3. 3. Cut the meat into strips.
4. 4. Halve the shallots.
5. 5. Peel the shallots.
6. 6. Slice the shallots into fine strips.
7. 7. Wash the apple.
8. 8. Quarter the apple.
9. 9. Remove the core from the apple quarters.
10. 10. Cut the apple quarters into wedges.
11. 11. Wash the parsley.
12. 12. Dry the parsley.
13. 13. Pluck the parsley leaves from the stems.
14. 14. Slice the parsley leaves into fine strips.
15. 15. Bring about 3 liters of salted water to a boil in a large pot.
16. 16. Wash the cauliflower.
17. 17. Peel the stalk of the cauliflower generously.
18. 18. Cut the cauliflower into large pieces.
19. 19. Add the cauliflower to the boiling salted water.
20. 20. Cook the cauliflower over medium heat for about 10 minutes.
21. 21. Heat 2 tablespoons of oil in a pan over high heat.
22. 22. Season the meat with salt.
23. 23. Sauté the meat in the pan for about 3 minutes all around.
24. 24. Remove the meat from the pan.
25. 25. Season the meat with pepper.
26. 26. Place the meat on a plate and set it aside.
27. 27. Reheat 1 tablespoon of oil in the same pan over medium heat.
28. 28. Sauté the shallots and apple in the pan for about 3 minutes.
29. 29. Deglaze the pan with about 200 ml of cold water.
30. 30. Stir the bay leaf into the pan.
31. 31. Stir the gravy into the pan.
32. 32. Let the sauce simmer on low heat for about 5 minutes.
33. 33. Add the meat back to the sauce after about 4 minutes.
34. 34. Drain the cauliflower using the lid.
35. 35. Add cream cheese to the pot with the cauliflower.
36. 36. Add butter to the pot.
37. 37. Add milk to the pot.
38. 38. Puree the ingredients in the pot.
39. 39. Season the puree with nutmeg.
40. 40. Season the puree with salt.
41. 41. Season the puree with pepper.
42. 42. Remove the bay leaf from the pan.
43. 43. Season the pork strips in the pan with salt.
44. 44. Season the pork strips in the pan with pepper.
45. 45. Serve the pork strips on plates.
46. 46. Add the cauliflower puree to the plates.
47. 47. Garnish the dish with the parsley.
48. 48. Serve the food.

Nutrition per serving

• kcal: 455
• Protein: 30 g · Fett/Fat: 27 g · Carbs: 20 g