Vegetable plate with pork medallions

Name: Vegetable plate with pork medallions
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Carrot (approx. 125 g); 200 g baby potatoes; 200 g Cauliflower; 7-10 Tbsp Salt; 2 Pork medallions (approx. 50 g each); 1 tsp (5 g) Oil; 7-10 Tbsp colourful pepper; 1 tablespoon (8 g) sauce thickener; 7-10 Tbsp grated nutmeg; 1 pinch Sugar; 7-10 Tbsp Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Carrot (approx. 125 g)
200 g baby potatoes
200 g Cauliflower
7-10 Tbsp Salt
2 Pork medallions (approx. 50 g each)
1 tsp (5 g) Oil
7-10 Tbsp colourful pepper
1 tablespoon (8 g) sauce thickener
7-10 Tbsp grated nutmeg
1 pinch Sugar
7-10 Tbsp Parsley

Directions

1
Peel and wash the carrot and potatoes. Halve potatoes and cut carrots into slices. Clean and wash the cauliflower and cut it into small florets. Put carrots, potatoes and cauliflower in 1/4 litre of boiling salted water. Cover and cook for about 12 minutes. In the meantime dab meat dry. Fry in hot oil on each side for about 1 minute.
2
Season with salt and pepper. Fry for a further 3 minutes. Remove vegetables from the stock. Bring the stock to the boil and thicken with sauce thickener. Season with salt, pepper, nutmeg and 1 pinch of sugar. Add vegetables again. Serve medallions and vegetables garnished with parsley