Escalope of Pork fillet with apple and calvados and roasted parsnips (Gluten free)
Create a Gluten free version of this tasty pork main dish! Consistency and taste are key - deliver a perfect dish to your guests.
Gluten Free
Pork
Main courses
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Ingredients
Escalope of Pork fillet with apple and calvados and roasted parsnips (Gluten free)
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€0.0
Roast the parsnips:
Butter
/g
25.0 g
0%
Sage
/g
10.0 g
0%
Honey
/g
20.0 g
0%
Parsnips
/g
200.0 g
0%
Lemon juice
/g
50.0 g
0%
To prepare the pork escalope:
Pork escalope
/g
400.0 g
0%
To prepare the Apple and calvados sauce:
Calvados
/ml
75.0 ml
0%
Apple
/g
150.0 g
0%
Banana shallots
/g
50.0 g
0%
Double cream
/ml
50.0 ml
0%
Chives chopped
/g
20.0 g
0%
Knorr Quick Gravy 17L
/g
150.0 g
0%
200
Contains wheat and it´s derivatives
May contain cereals containing gluten and their derivatives
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Roast the parsnips:
-
Butter 25.0 g
-
Sage 10.0 g
-
Honey 20.0 g
-
Parsnips 200.0 g
-
Lemon juice 50.0 g
To prepare the pork escalope:
-
Pork escalope 400.0 g
To prepare the Apple and calvados sauce:
-
Calvados 75.0 ml
-
Apple 150.0 g
-
Banana shallots 50.0 g
-
Double cream 50.0 ml
-
Chives chopped 20.0 g
Preparation
-
Roast the parsnips:
- Place the parsnips in a roasting tray with the honey, sage, butter 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.
-
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 butter.
- Place the pork escallops onto the pan and turn down the heat.
- Sauté for 4 to 5 min. until the pork is cooked.
-
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 double cream.
- Bring to a gentle simmer then add the Chopped chives.
-
To serve:
- Place the parsnips onto a warmed plate, cover with the cooked pork escalope, then dress with a portion of sauce.
