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Roast the parsnips

To prepare the pork escalope.

  • Pork escalope 400 g

To prepare the Apple and calvados sauce.

  • Calvados 75 ml
  • Apple 150 g
  • Banana shallots 50 g
  • KNORR Beef Gravy Paste 2 x 25L As consumed 150 g
  • Chives 20 g
  1. Roast the parsnips

    • Place the parsnips in a roasting tray with the honey, sage, MEADOWLAND professional 250g and lemon, season with a little optional salt and pepper.
    • Place into a preheated oven at 180°C for 15 min. to 20 min.
    • Add a little water to the tray if the parsnips start to dry our during cooking.
  2. To prepare the pork escalope.

    • Cut each pork fillet in half and flatten between two sheets of cling film.
    • On a hot pan, add a little MEADOWLAND Professional 250g.
    • Place the pork escallops onto the pan and turn down the heat.
    • Sauté for 4 to 5 min. until the pork is cooked.
  3. To prepare the Apple and calvados sauce.

    • Bring 1 litre of water (or stock) to a gentle simmer, add 75g of KNORR gravy paste and whisk, simmer for 2 min. until the gravy starts to thicken.
    • Add the shallots and apples and simmer for a few minutes.
    • Add the calvados along with the MEADOWLAND cream alternative.
    • Bring to a gentle simmer then add the Chopped chives.
  4. To serve.

    • Place the parsnips onto a warmed plate, cover with the cooked pork escalope, then dress with a portion of sauce.

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