Seared Pork & Cheesy Cauliflower-Potato Mash
with Thyme Sauce & Steamed Veggies
We love this mash – with creamy potato plus cauliflower it gives loads of nutrition without anyone knowing the difference. And tender pork steaks and a rich thyme sauce are the perfect accompaniment for this meal that will satisfy the little and big eaters in the family.
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Ingredients
3 unit
potato
1 portion
cauliflower
2 unit
carrot
1 bag
green beans
1 unit
eschalots
1 bunch
thyme
2 clove
garlic
⅔ packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
pork loin
½ cube
Chicken-Style Stock Powder
Not included in your delivery
olive oil
½ tsp
salt
60 g
butter
(Contains Milk; )
1 tsp
plain flour
(Contains Gluten; )
¾ cup
water
Nutrition Values
Utensils
Instructions
Bring a large saucepan of salted water to the boil. Peel the potato and cut into 1cm chunks. Cut the cauliflower into 1cm chunks. Thinly slice the carrot (unpeeled) into 0.5cm rounds. Trim the green beans. Thinly slice the eschalot. Pick the thyme leaves. Finely chop the garlic (or use a garlic press).
Add the potato and cauliflower to the saucepan of boiling water. Cook for 15 minutes, or until tender when pierced with a knife. Place a colander or steamer basket over the saucepan and add the carrot and green beans. Cover with a lid and steam for 6-8 minutes or until tender. Transfer the carrot and green beans to a bowl and season with salt and pepper. Toss to coat and cover to keep warm.
Drain the cooked potato and cauliflower and return to the saucepan. Add the salt, grated Parmesan cheese (see ingredients list) and 1/2 the butter and mash using a potato masher or fork until almost smooth. Season to taste with salt and pepper. Cover to keep warm. TIP: It's fine if your cauliflower doesn't get as smooth as the potato, it gives the mash a hearty texture!
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Pat the pork steaks dry with paper towel and season both sides with salt and pepper. When the oil is hot, add the pork to the pan and cook for 3-4 minutes on each side (depending on thickness), or until cooked through. Transfer to a plate to rest. TIP: Pork can be served slightly blushing in the centre. If your pan is crowded, cook in batches for the best results!
Return the large frying pan to a medium heat with the remaining butter. Add the eschalot, thyme and garlic and cook for 1-2 minutes or until fragrant. Add the plain flour and cook, stirring, for 1 minute. Add 3/4 cup of water, crumble in 1/2 cube chicken stock and add any resting juices from the pork. Scrape the base of the pan and simmer, stirring, for 3-4 minutes or until thickened. Season to taste with pepper.
Thinly slice the pork loin steaks. Divide the pork, cheesy cauliflower-potato mash and veggies between plates. Top with the thyme sauce.
TIP: For kids, follow our serving suggestion in the main photo!
