Stuffed Pork Fillet with Celery and Potato Purée

Stuffed Pork Fillet with Celery and Potato Purée

4.7 9 avaliações

Preparação 10min

Total 55min

2 portions

Ingredientes

unsalted butter
60 g
pears Rocha, quartered, cored (approx. 1 pear)
100 g
shallots halved
50 g
fine sea salt
2 ½ tsp
ground black pepper or to taste
2 pinch
pork fillet
500 g
water
1000 g
fresh rosemary leaves only
1 sprig
floury potatoes cut in small pieces (1-2 cm)
250 g
celeriac cut in small pieces (1-2 cm)
250 g
double cream
100 g
ground nutmeg
1 pinch

Dificuldade

médio

Nutrição por 1 portion

Proteína 62 g

Energia 3631.5 kJ / 868 kcal

Gordura 55 g

Hidratos de carbono 32 g

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Também apresentado em

Table for Two 10 Receitas
Reino Unido e Irlanda

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