Pork medallions with carrots and almond butter
- 750 g waxy potatoes li>
- 1 Bund Carrots
- 1 bunch parsley
- 40 g Butter or margarine span>
- 30 g flour
- 250 ml vegetable broth (instant) span>
- 125 g span> Whipped cream
- 125 ml Milk
- 2 (à 300 g) Pork fillets
- 1 EL clarified butter
- 40 g Almond flakes
- possibly 1 carrot for garnish
45 minutes
easy
- 1.
- Peel, wash and cut the potatoes and carrots. Eventually touring. Cook in boiling salted water for about 15 minutes. In the meantime, wash the parsley, pat dry and pluck the leaves, except for a few for garnish, from the stalks and finely chop. Melt 30 g of fat in a saucepan. Dust with flour and sweat. Deglaze with the broth, cream and milk while stirring. Fold in the parsley. Wash the fillets, pat dry and cut into medallions. Heat clarified butter in a pan and sear medallions on both sides. Fry for about 5 minutes over medium heat. Almonds in a pan without fat until golden browntoast, remove. Melt 10 g of fat in a saucepan. Arrange medallions, vegetables and potatoes on plates. Drizzle the vegetables with fat and sprinkle with almonds. Add the sauce. Garnish with parsley and possibly carrot stars
1 person approx:
- 590 kcal
- 2470 kJ
- 42 g protein
- 31 g fat
- 36 g carbohydrates ul>
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