Young garlic with pork loin steaks and mashed potatoes

Name: Young garlic with pork loin steaks and mashed potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg floury potatoes; 7-10 Tbsp Salt; 80 g Parmesan cheese; 1 collar flat leaf parsley; 4 Tubers young garlic; 100 ml Olive oil; 1 TABLESPOON Pine nuts; 7-10 Tbsp Pepper; 200 ml Milk; 2 TABLESPOONS Butter; 7-10 Tbsp ground nutmeg; 2 TABLESPOONS Oil; 4 Pork loin steaks (approx. 150 g each)

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg floury potatoes
7-10 Tbsp Salt
80 g Parmesan cheese
1 collar flat leaf parsley
4 Tubers young garlic
100 ml Olive oil
1 TABLESPOON Pine nuts
7-10 Tbsp Pepper
200 ml Milk
2 TABLESPOONS Butter
7-10 Tbsp ground nutmeg
2 TABLESPOONS Oil
4 Pork loin steaks (approx. 150 g each)

Directions

1
Wash and peel the potatoes and cook them in boiling salted water for about 20 minutes. For the pesto parmesan grate coarsely. Wash parsley, shake dry and chop coarsely. Peel garlic, remove cloves. Heat olive oil in a pan. Cook the toes in it for about 8 minutes at medium heat until colourless. In the meantime, roast the pine nuts in a small pan over medium heat, turning them golden brown. Mix garlic with oil, parmesan, parsley and pine nuts. Season to taste with salt and pepper
2
Heat milk and butter in a pot. Drain the potatoes and press them into the hot milk with a potato ricer. Stir briefly. Season to taste with salt and nutmeg. Keep warm
3
Heat 2 tablespoons of oil in a frying pan. Fry the steaks in it over a high heat for about 4 minutes on each side. Season with salt and pepper and arrange on plates together with puree and pesto