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Pork
Cauliflower Puree with Pork
Portions2 peopleChangeTiming 35 minsViewIngredients9 IngredientsViewSwitzerland54 % localView
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Ingredients (9)
- 1 tablespoon butter
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.5 cauliflower
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally?Foodsave tip
Cauliflower stems and other parts left over after cutting off the florets are ideal for soups. Check out our cauliflower soup recipes for ideas.
Cauliflower soup recipes - 1 teaspoon dried oregano
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 teaspoon dried rosemary
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 250 grams pork fillet
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 teaspoon salt
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 tablespoon sunflower oil
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 teaspoon thyme
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 tablespoon white wine vinegar
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?
Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients
Local shopping
Seasonality
Environmental impact (medium)
Portions (2)
Tools (8)
Timing (35 mins)
Instructions
Rinse 250 grams pork fillet, dry with kitchen papers and cut it into slices of about 2 cm |
Season the pork pieces with 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 1 teaspoon thyme, 1 tablespoon white wine vinegar and 0.5 teaspoon salt |
Wash the 0.5 cauliflower and cut it into large pieces of about 5 cm |
Add water to a large saucepan and bring to the boil over high heat |
Add 0.5 teaspoon salt and the cauliflower pieces into the saucepan and boil for about 25 minutes |
Add 1 tablespoon sunflower oil to a medium-sized frying pan and heat up on highest heat until the oil is hot |
Place the pork pieces into the frying pan and fry for 5 minutes on high heat while stirring regularly |
Add 0.5 decilitre water to the frying pan 5 and cook the pork for about 10 minutes on medium heat until the water has evaporated |
Drain the cauliflower in a colander |
Add the cauliflower to the blender and blend until the mixture is smooth |
Pour the cauliflower puree into a medium-sized bowl and stir in 1 tablespoon butter |