Home
/
Potato and root vegetable gratin with tenderloin pork steak
POTATO AND ROOT VEGETABLE GRATIN WITH TENDERLOIN PORK STEAK
Ingredients for 4
5 floury potatoes (e.g. Rooster) (approximately 600g)
400g parsnip, peeled and sliced
400g celeriac
2 litres milk
A little grated nutmeg
½ head of broccoli
150g grated cheese
½ cup of chives, chopped
1.5kg pork steak
50g butter
Salt and freshly ground black pepper
Home
/
Potato and root vegetable gratin with tenderloin pork steak
POTATO AND ROOT VEGETABLE GRATIN WITH TENDERLOIN PORK STEAK
Cooking time:
45 MIN
Cut the peeled potatoes into 2 cm cubes. Do the same with the parsnip and celeriac.
Cook the potatoes together with the parsnip and celeriac al dente in the milk seasoned with nutmeg, salt and pepper.
Remove the potatoes and vegetables from the milk. Keep the milk.
Cut the broccoli into florets and blanch it in lightly salted boiling water. Drain under cold running water.
Mix the potatoes and vegetables and put on an oven tray.
Top with a spoonful of the remaining milk and sprinkle with the cheese.
Grill for 10 minutes in an oven preheated to Gas Mark 8, 230°C (450°F). Finish with chopped chives.
Meanwhile season the pork tenderloin with salt and pepper.
Briefly fry on all sides in a little butter for a nice crust.
Then cook in the oven preheated to Gas Mark 4, 180°C (350°F) for about 10 minutes.
Other surprising recipes
Korean-style Potato Pancakes
View recipe
Home-Fried Potatoes with Vegetables and Spicy Chicken
View recipe
Green Goddess Potato Salad
View recipe
Upside Down Seafood Potato Pie
View recipe
Disclaimer
Privacy policy
Cookie policy
SURPRISE ME!
Find a recipe
Search
Menu & recipes
Course
Main dish
Side dish
Theme
Festive
Daily
World cuisine
Healthy
Quick
Main ingredient
Meat
Fish
Vegetarian
About us
European potatoes
Sustainability
Top 10 healthy recipes
Choose your language
Deutsch
English
Español
Français
Italiano
Nederlands
Polski