Here we blitz parsnips with milk and butter for a flavorful alternative to mashed potatoes to go with the pork and greens.
- 1 pound parsnips, peeled and sliced
- 1 cup whole milk
- 2 tablespoons unsalted butter
- ¾ teaspoon salt, divided
- ¾ teaspoon ground white pepper, divided
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 3 cloves garlic, minced, divided
- 1 pound pork tenderloin
- 2 tablespoons extra-virgin olive oil, divided
- 10 cups chopped kale
- Step 1
Preheat oven to 425°F.
Combine parsnips, milk, butter and 1/4 teaspoon each salt and pepper in a small saucepan. Bring to a simmer, cover and cook until the parsnips are tender, about 15 minutes. Let cool for 5 minutes. Transfer the parsnips and cooking liquid to a food processor and process until smooth. Return the mixture to the pan and cover to keep warm.
Meanwhile, combine rosemary, thyme and 2 cloves garlic on a cutting board. Rub pork with 1 tablespoon oil and roll in the herb mixture. Sprinkle with 1/4 teaspoon each salt and pepper. Heat a large ovenproof skillet over medium-high heat and add the pork. Cook until browned on all sides, about 4 minutes total (adjust heat as necessary to avoid burning the garlic). Transfer the pan to the oven. Roast until the internal temperature of the pork registers 145°F, 12 to 18 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes.
While the pork rests, add the remaining 1 tablespoon oil to the drippings in the pan (remember, the handle will be hot) and return to medium-high heat. Add kale and cook, stirring occasionally, until just wilted, about 5 minutes. Stir in the remaining 1 clove garlic and 1/4 teaspoon each salt and pepper.
Slice the pork and serve with the parsnip puree and kale.
Serving Size: 3 oz. pork, 3/4 cup kale & 2/3 cup parsnip puree
Per Serving: Cal 402, Fat 19g (sat 7g), Chol 95mg, Carbs 29g, Total sugars 10g (added 0g), Protein 32g, Fiber 9g, Sodium 586mg, Potassium 1,470mg.
Serving Size: 3 oz. pork, 3/4 cup kale & 2/3 cup parsnip puree Per Serving: 313 calories; protein 27g; carbohydrates 24g; dietary fiber 5.7g; soluble fiber 1.7g; insoluble fiber 3.9g; sugars 8.2g; other carbs 10.1g; fat 12.1g; saturated fat 6.2g; mono fat 3.7g; poly fat 1g; trans fatty acid 0g; cholesterol 95.1mg; water 232g; ash 3.5g; vitamin a iu 254.5IU; vitamin a re 69RE; vitamin a carotenoid 3.6RE; vitamin a retinol 65.4RE; vitamin a carotene 14.4mcg; vitamin b1 thiamin 1.2mg; vitamin b2 riboflavin 0.6mg; vitamin b3 niacin 8.4mg; niacin equivalents 13.5mg; vitamin b6 1mg; vitamin b12 0.9mcg; biotin 1.3mcg; vitamin c 20.1mg; vitamin e alpha equivalents 2.1mg; vitamin e iu 3.2IU; vitamin e mg 2.1mg; folate 79.8mcg; vitamin k 26.2mcg; pantothenic acid 1.9mg; calcium 123.7mg; copper 0.3mg; iron 1.9mg; magnesium 70.7mg; manganese 0.7mg; molybdenum 6.9mcg; phosphorus 417mg; potassium 971.7mg; selenium 39mcg; sodium 96mg; zinc 3.1mg; 140 myristic 0.9g; 160 palmitic 3.4g; 180 stearic 1.6g; 161 palmitol 0.4g; 181 oleic 4.6g; 182 linoleic 0.8g; 183 linolenic 0.2g; omega 3 fatty acid 0.1g; omega 6 fatty acid 0.9g; alcohol 0g; caffeine 0mg; pyramid vegetables 0; exchange vegetables 0; energy 331.6kcal; thiamin 1.2mg; riboflavin 0.5mg; monosaccharides 0g; disaccharides 2.8g; vitamin d iu 24.4IU; vitamin d mcg 0.6mcg; boron 9.5mg; chromium 0.1mcg; iodine 14mcg; 40 butyric 0.3g; 60 caprioc 0.1g; 80 caprylic 0.1g; 100 capric 0.2g; 120 lauric 0.2g; 201 eicosen 0g; 221 erucic 0g; 184 stearidon 0g; 204 arachidon 0.1g; 205 epa 0g; 225 dpa 0g; 226 dha 0g; alanine 1.4g; arginine 1.5g; cystine 0.3g; glycine 1.2g; histidine 1g; isoleucine 1.2g; leucine 2.1g; lysine 2.3g; methionine 0.7g; phenylalanine 1g; proline 1.2g; serine 1.1g; threonine 1.2g; tryptophan 0.3g; tyrosine 0.9g; valine 1.4g; pyramid milk 0; exchange milk 0; aspartic acid 2.3g; glutamic acid 4.1g; phytosterols 0.2mg; fluoride 0.2mg; pyramid fat 0; exchange fat 0; pyramid meat 0; exchange meat 0.