MUSTARD & ROSEMARY GLAZED CUTLETS WITH CELERIAC MASH

MUSTARD & ROSEMARY GLAZED CUTLETS WITH CELERIAC MASH

4
Serves

Method

Pre-heat oven to 180°C (160°C fan-forced).

Cook potatoes and celeriac in a saucepan of water until tender. Drain well and mash. Add cream and butter mixing well. Season to taste.

Meanwhile; combine the mustard, rosemary, honey and garlic. Brush a little of the mixture over each cutlet.

Add cutlets to a pre-heated pan and cook over a medium heat for 2 minutes each side until seared. Place on an oven tray, brush with the remaining glaze and cook in the oven for 8-10 minutes, depending on thickness of cutlet. Allow to sit covered for 3 minutes prior to serving with the celeriac mash and zucchini.

Ingredients

  • 600g potatoes, peeled and chopped
  • 1 small celeriac, peeled and chopped
  • 150ml cream
  • 50g butter, diced
  • 2 tbsp grainy mustard
  • 1 tbsp finely chopped rosemary
  • 1 tbsp honey
  • 1 clove garlic, finely minced
  • 8 Pork cutlets
  • Steamed zucchini strips, for serving

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