Pork with celeriac mash & onion gravy
1
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Update your regular sausage, mash and gravy dinner with this tasty alternative
Ingredients
Celeriac, raw
1000 g, peeled and diced
Potatoes, Raw
350 g, finely diced
Broccoli, raw
400 g, tenderstem
Spinach
200 g, young leaf
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, finely sliced
Chicken stock cube(s)
1 cube(s), made with 300ml hot water
Honey
1 teaspoon(s), level, clear
Wholegrain Mustard
1 tablespoon(s), level
Pork loin steak, lean, raw
600 g, 4 x 120g, fat trimmed
Instructions
1
Put the celeriac and potatoes in a large pan, cover with cold water and bring to a boil. Cook for 15 minutes until tender, adding the broccoli for the final 4 minutes and the spinach for the final 1 minute of cooking time. Drain and separate the broccoli, then mash together the celeriac, potato and spinach. Season and set aside.
2
Meanwhile, mist a medium frying pan with cooking spray and fry the onion for 7-8 minutes until soft, then stir in the stock, honey and mustard. Season and simmer for 3-4 minutes, or until the gravy is thickened.
3
Preheat the grill to high. Put the pork steaks on a baking tray lined with kitchen foil and lightly mist with cooking spray. Grill for 5 minutes each side, or until the pork is cooked through.
4
Serve the grilled pork and celeriac mash with the broccoli and onion gravy.
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