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Pork with Parsnip Mash
Prep Time
25 min
Cuisine
British
From a distance this dish assumes the humble guise of your standard meat, veg and mash. Take a closer look however, and you’ll realise that we’ve entered the outer limits of food; for this is no ordinary mash. This mash is made from white beans and parsnip! Bonkers or brilliant, you tell us.
Prep Time
25 min
Cuisine
British
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Ingredients
For 2 people (double for 4)
You Will Need
Butter, milk, olive oil, pepper, salt
Nutritional Information*
Percentages are based on an adult's daily intake
- 300g parsnips
- 1 leek
- 1 garlic clove
- 2 tsp cumin seeds
- 2 x 125g British pork tenderloin
- 1 can of butter beans (400g)
- 1 Knorr chicken stock cube<span class="strong">†</span>
| Typical Values | per 100g | per serving |
|---|---|---|
| Energy | 341 kJ 81 kcal |
1898 kJ 449 kcal |
| Fat of which saturates |
1.2 g 0.3 g |
6.6 g 1.7 g |
| Carbohydrate of which sugars |
9.2 g 3.7 g |
51.1 g 20.5 g |
| Fibre | 4.5 g | 24.9 g |
| Protein | 7.9 g | 43.9 g |
| Salt | 0.47 g | 2.64 g |
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
- 300g parsnips
- 1 leek
- 1 garlic clove
- 2 tsp cumin seeds
- 2 x 125g British pork tenderloin
- 1 can of butter beans (400g)
- 1 Knorr chicken stock cube
-
parsnips
-
leeks
-
garlic
-
cumin seeds
-
pork (100%)
-
butter beans, water, salt, ascorbic acid
-
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsely, caramel syrup, antioxidant (extracts of rosemary).
Allergens
- Allergens highlighted by † (celery)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle (used in step 3)
Place the pork on an oven-proof tray and season with salt
2
Put in the oven for 15-20 min or until cooked through to your preference
Once done, remove from the oven and cover well to rest until serving
3
Peel the parsnips, remove and discard the root ends
Dice into 1cm cubes and transfer to a medium pot
Add just enough boiling water to cover the parsnip and return to a boil on a high heat with the lid on
Boil for 10-12 min, or until easily pierced with a fork
4
Meanwhile, cut the leeks in half lengthwise and wash carefully to remove any grit from between the leaves, discarding the tough tops
Discard the root ends and slice into thin half-moons
Crush the garlic with the side of a knife, peel it and chop finely
5
Add 1-2 tbsp of olive oil to a small pot with a matching lid on a medium heat
Once hot, add the garlic and leek and cook for 1 min
Add 1/2 (1) stock cube (reserve the rest for step 7) and 120ml (240ml) of boiling water
Cover, lower to a simmer and cook for 4-6 min, or until the leeks are tender
6
Drain and rinse the beans
Add them to the parsnip pot and cook for 1 min, or until starting to break apart
Drain the parsnips and beans, reserving a little cooking water from the pot
7
Return the parnsip and beans to the pot and place on the hob on a simmer
Add the cumin, a dash of milk, 15g (30g) of butter, and the remaining 1/2 (1) stock cube
Mash with a masher or fork until smooth
Slice the pork into 0.5cm thick medallions
Serve the mash and leeks with the pork medallions on top
Drizzle over any leftover meat juices from the tray
Enjoy!