Crispy Roast Pork with Parsnip Puree & Salsa Verde

PrepTime 15 Mins
Serves 4
Cook Time 15 Mins
Ingredients

1 Riverview Farms Roast Pork

Parsnip Puree

500g parsnips, peeled & thinly sliced

1 cup milk

2 cloves garlic, peeled & sliced

30g unsalted butter

Salsa Verde

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. 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. 2

    Remove the lid and cook until liquid is reduced by half.

  3. 3

    Transfer to a blender, add the butter and puree until smooth. Season with salt.

  4. 4

    For the salsa verde, combine all ingredients in a bowl and season with salt and pepper.

  5. 5

    To serve, spoon some parsnip puree onto each plate, top with sliced roast pork and spoon over salsa verde.

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