Ingredients Jump to Instructions ↓

  1. 2 teaspoons honey

  2. 1 teaspoon Dijon mustard

  3. 1 tablespoon olive oil

  4. 4 (900g) pork cutlets

  5. large (500g) celeriac, peeled, grated coarsely

  6. 1/3 cup (100g) roasted garlic mayonnaise

  7. 1/3 cup (80g) light sour cream

  8. 2 teaspoons Dijon mustard, extra

  9. 2 tablespoons lemon juice

  10. cup coarsely chopped flat-leaf parsley

  11. salt and freshly ground white pepper

  12. 1 bunch (400g) baby carrots, trimmed

Instructions Jump to Ingredients ↑

  1. Combine honey, mustard and oil in a small bowl, brush over cutlets. Cook cutlets on heated oiled grill pan (or grill, pan-fry or barbecue) until browned on both sides and just cooked through. Transfer to a plate, cover and stand for 5 minutes.

  2. Meanwhile, combine celeriac, mayonnaise, sour cream, extra mustard, juice and parsley in a bowl until combined. Season to taste with salt and pepper.

  3. Boil, steam or microwave carrots until just tender; drain.

  4. Serve cutlets with carrots and salad.

  5. Not suitable to freeze.

  6. Carrots suitable to microwave.


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