Pork Escalope with Mangetout
with carrot mash & shallot jus- Melk (inclusief lactose)
- Mosterd
- Selderij
- Soja
- Gluten
- May contain traces of allergens
Mangetout, or snow peas, are a type of pea eaten whole, pod and all. They’re sweet and crisp, adding a fresh crunch to stir-fries, salads, and sides.
Ingredients
1 piece
Shallot
1 piece
Garlic
200 g
Potatoes
¾ piece
Carrot
1 piece
Pork escalope
(Contains: Melk (inclusief lactose), Mosterd, Selderij, Soja, Gluten, May contain traces of allergens)
100 g
Mangetout
Not included in your delivery
125 milliliters
Low sodium beef stock
1 teaspoon
Balsamic vinegar
½ teaspoon
Mustard
2 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the pork escalope out of the fridge and allow it to reach room temperature (see Tip). Preheat the oven to 160°C and prepare the stock. Boil plenty of water in a pot or saucepan for the vegetables. Chop the shallot and crush or mince the garlic. Peel or thoroughly wash the potatoes then cut them into rough pieces. Dice the carrot into 2cm chunks.
Tip: for the best result, take the pork out of the fridge 30 to 60 minutes before you start cooking. This way, the pork will be at room temperature when you eventually fry it.
Boil the carrots for 5 minutes, covered, then add the potatoes and cook for 15 minutes, ensuring the vegetables are fully submerged. Season with salt and pepper. Reserve a small amount of the cooking liquid, then drain and set aside.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
Melt half of the butter in a frying pan over medium heat and fry the shallot and garlic for 3 - 4 minutes. Season the pork with salt and pepper. Take half of the shallot and garlic out of the pan and set aside. Fry the pork in the same pan for 3 - 4 minutes, or until evenly browned, then transfer to an oven dish and roast for 6 - 8 minutes. Remove from the oven and then slice the pork escalope.
Increase the heat under the frying pan and deglaze with the stock and balsamic vinegar. Stir in the mustard and season with pepper, then allow to cook for 4 - 6 minutes or until it has reduced by half. Shortly before serving, whisk the rest of the butter into the jus.
Boil plenty of water in a saucepan and cook the mangetout for 4 - 6 minutes, then drain and rinse under cold water. Transfer the reserved shallot and garlic to the carrot and potatoes and mash until smooth. Add a splash of the reserved cooking liquid if necessary and then season to taste with salt and pepper.
Serve the mash on plates and top with the pork escalope and the mangetout. Serve with the jus.
