1 Riverview Farms Roast Pork
500g parsnips, peeled & thinly sliced
1 cup milk
2 cloves garlic, peeled & sliced
30g unsalted butter
2 tbs red wine vinegar
80ml extra virgin olive oil
1 clove garlic, minced
1 bunch basil, finely chopped
1 bunch flatleaf parsley, finely chopped
50g pitted green olives, finely chopped
- 1
Place parsnips, milk, garlic and butter in a medium saucepan and bring to a gentle simmer. Cover, and cook on low for 15 minutes until parsnips are very soft.
- 2
Remove the lid and cook until liquid is reduced by half.
- 3
Transfer to a blender, add the butter and puree until smooth. Season with salt.
- 4
For the salsa verde, combine all ingredients in a bowl and season with salt and pepper.
- 5
To serve, spoon some parsnip puree onto each plate, top with sliced roast pork and spoon over salsa verde.
