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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? - 0.5 decilitre water
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
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Seasonality
Environmental impact (medium)
Portions (2)
Tools (8)
Timing (35 mins)
Instructions