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Pork with Parsnip Mash

Pork with Parsnip Mash

Rating
4.5rating out of 5

(574 reviews from our customers)

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)
parsnip
300g parsnips
Leek
2 leeks
garlic-clove
2 garlic cloves
cumin-seeds
2 tsp cumin seeds
pork tenderloin (2 x 100g)
2 x 125g British pork tenderloins
Butter-beans
1 tin of butter beans
chicken stock cube (new 5/18)
1 chicken stock cube †
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 340 kJ
81 kcal
1892 kJ
449 kcal
Fat
of which saturates
1.2 g
0.3 g
6.5 g
1.7 g
Carbohydrate
of which sugars
9.1 g
3.7 g
50.8 g
20.4 g
Fibre 4.4 g 24.6 g
Protein 7.9 g 43.9 g
Salt 0.47 g 2.63 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
parsnips
1 leek
leeks
1 garlic clove
garlic
2 tsp cumin seeds
cumin seeds
2 x 125g British pork tenderloin
pork (100%)
1 can of butter beans (400g)
butter beans, water, salt, ascorbic acid
1 Knorr chicken stock cube
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, parsley, 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

8

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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!

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