Roast the parsnips:

To prepare the pork escalope:

  • Pork escalope 400 g

To prepare the Apple and calvados sauce:

  1. Roast the parsnips:

    • Place the parsnips in a roasting tray with the honey, sage, MEADOWLAND professional 250g and lemon, season with a little optional salt and pepper.
    • Place into a preheated oven at 180°C for 15 min. to 20 min.
    • Add a little water to the tray if the parsnips start to dry our during cooking.
  2. To prepare the pork escalope:

    • Cut each pork fillet in half and flatten between two sheets of cling film.
    • On a hot pan, add a little MEADOWLAND Professional 250g.
    • Place the pork escallops onto the pan and turn down the heat.
    • Sauté for 4 to 5 min. until the pork is cooked.
  3. To prepare the Apple and calvados sauce:

    • Bring 1 litre of water (or stock) to a gentle simmer, add 75g of KNORR gravy paste and whisk, simmer for 2 min. until the gravy starts to thicken.
    • Add the shallots and apples and simmer for a few minutes.
    • Add the calvados along with the MEADOWLAND cream alternative.
    • Bring to a gentle simmer then add the Chopped chives.
  4. To serve:

    • Place the parsnips onto a warmed plate, cover with the cooked pork escalope, then dress with a portion of sauce.