Cutlet with cauliflower and carrot vegetables in hazelnut butter

Name: Cutlet with cauliflower and carrot vegetables in hazelnut butter
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium head cauliflower (approx. 750 g); 375 g Carrots; 7-10 Tbsp Salt; 4 lean pork chops (approx. 200 g each); 7-10 Tbsp black pepper; 1-2 TABLESPOONS Oil; 1/4 l Milk; 1 pack of Mashed potatoes (4 portions); 40 g Butter or margarine; 1/2 potty Chives; 2 tablespoons (approx. 15 g) Hazelnut flakes

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 medium head cauliflower (approx. 750 g)
375 g Carrots
7-10 Tbsp Salt
4 lean pork chops (approx. 200 g each)
7-10 Tbsp black pepper
1-2 TABLESPOONS Oil
1/4 l Milk
1 pack of Mashed potatoes (4 portions)
40 g Butter or margarine
1/2 potty Chives
2 tablespoons (approx. 15 g) Hazelnut flakes

Directions

1
Clean and wash the cauliflower and carrots. Divide cauliflower into florets, cut carrots diagonally into slices. Steam cauliflower and carrots in little boiling salted water for about 10 minutes. Wash chops, dab dry and season with salt and pepper.
2
Heat the oil in a frying pan and fry the chops for about 4 minutes on each side. Bring 1/2 litre of water and 1 teaspoon of salt to the boil. Add cold milk, sprinkle in flake puree while stirring. Add 10 g fat, let stand for 1 minute and stir again.
3
Wash the chives, dab dry and cut into small rolls, except for a little to garnish. Heat remaining fat and hazelnut leaves in a pot. Swivel the drained vegetables in it.
4
Divide the chops, vegetables and mashed potatoes between 4 plates. Serve sprinkled with chives and garnished.