Pork, Apple & Celeriac Hash

This recipe works in combination with: Cod with Roast Tomato Sauce, Grilled Salmon with Celeriac Mash, Herbed Roast Pork. This recipe features in these meal plans: Lower Calorie Suppers 1.

A simple lower-calorie dish with pork, apple, celeriac and green salad. Celeriac has one-third less calories than potato.

Ingredients

  • 1 small onion (approx 110g), finely chopped
  • 1/3 medium celeriac (approx 700g each), peeled and cut into 1cm pieces
  • 2 thick cut pork loin steaks
  • 1 red apple, cored and cut into 1cm pieces
  • 70g of mixed salad leaves
  • 3 tbsp olive oil
  • 2 tsp dried thyme
  • 1 clove of garlic, finely chopped
  • 2 tsp white wine vinegar
  • Serves: 2
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 25 mins
  • Price per person: £2.32
  • Store cupboard: Typical
  • Calories per serving: 496
  • 5-a-day per serving: 2.7
  • Print Recipe
Pork, Apple & Celeriac Hash photo
Tasty?

302 cooks think so

Method

  1. Parboil the celeriac in lightly salted boiling water for 6 minutes and drain thoroughly.
  2. Meanwhile, trim the fat off the pork and cut the meat into 2cm pieces. Season with salt and pepper and set aside.
  3. To make the salad vinaigrette, mix together the vinegar and 2 tbsp olive oil. Season with salt and pepper and set aside.
  4. Heat 1 tbsp olive oil in a large frying pan and fry the pork, onion and garlic for 3-4 minutes, or until the pork begins to brown and the onion is soft. Add the celeriac, apple and thyme and cook over a medium heat for 10-15 minutes, only stirring every 3-4 minutes to allow the underside to brown and crisp a little each time. Continue to cook until the hash is evenly browned.
  5. Toss the mixed salad leaves with the vinaigrette and serve immediately with the hash.


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