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Estimated Times |
Preparation time: 15
Cooking time: 15
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Ingredients
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servings
500 | g | Potatoes |
1 | tsp | Sea salt ~5.5 g |
2 | pinch | Black Pepper ~0.8 g |
2 | tsp | Rape seed oil ~9.1 g |
300 | g | Parsley root |
1 | dl | Thick creme ~100 g |
0.5 | dl | Water ~50 g |
0.5 | tbsp | Dijon mustard ~8.3 g |
1 | bunch | Parsley ~15 g |
2 | pcs. | Pork schnitzel ~300 g |
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Directions
Peel the potatoes and cook until tender.
Cut the parsley roots into thin, diagonal slices. Cook with the cream and water until tender. Stir in the mustard and chopped parsley. Season with mustard, salt and pepper.
Pat the meat dry with kitchen roll. Season with salt and pepper. Heat the oil in a frying pan over a high heat. Quickly brown the schnitzels on both sides. Reduce the heat to medium and cook until done for 1½-2 mins. on each side.
Tip
Pork chops, medallions of pork fillet, pork tenderloin steaks can be used instead of pork schnitzels. Parsnips or carrots can be used instead of parsley roots. Carrots should be flavoured with finely grated ginger instead of mustard. Cream 9% or double cream can be used instead of cream 18%.
Nutritional data
590 Kcal Per Serving F: 19 g, P: 43 g, C: 67 g, DF: 10 g 1,180 Kcal (92 Kcal/100 g)
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Comments to the recipe pork schnitzels with creamed parsley root | |
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