Before you begin to make your sauce, time for the leftover veggies –
try and make sure your parsnips and potatoes are of a similar size.
Place in a foil tray and drizzle with rapeseed or similar oil and
season with salt and black pepper. Pop into a pre-heated oven
200c/180fan/Gas 6 for 25 minutes to allow them to finish roasting and
become crisp.
Calvados
cream sauce
15g
unsalted butter
15g
plain flour
1
tsp garlic paste or 1 clove, crushed
glug
of Calvados
1
tbsp Dijon mustard
200ml
stock
300ml
double cream
salt
and black pepper
Melt the butter, take the pan off the heat, add the flour and whisk.
Return to the heat and cook out the flour for 2/3 mins, stirring
continuously – add the garlic paste and mustard and then, on a high
heat, add the Calvados – cook on high for 1-2 mins. Add the cold
stock straight into the sauce and whisk until smooth, then cook on a
low heat for 10 minutes. Season with salt and black pepper.
Add the cream and simmer for 5 minutes.
Serve in bowls with the veggies and then the pork and drizzle with
your sauce.
This sauce
re-heats very well so you could make ahead, cover and fridge.
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