Name: One-pot pork with parsnips
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 2
Ingredients: 2 tsp vegetable oil; 400g (14oz) extra-lean diced pork leg; 1 onion chopped; 1 carrot diced; 2 celery sticks chopped; 2 parsnips cut into chunks; 1 bay leaf; 3 sage leaves chopped; 1 thyme sprig; 2 tsp Dijon mustard; 125ml (4fl oz) dry cider or apple juice; 2 medium potatoes cut into chunks; 100g (3.5oz) green beans; 1 tsp cornflour; 2 tbsp low-fat crème fraîche

Meal type: Main meal

Serves: 2

Preparation time: 15 minutes

Cooking time: 1 hour 30 minutes

Heat the oil in a medium-to-large pan and fry the pork for 5 minutes, or until lightly browned. Remove the meat from the pan with a slotted spoon. Add the onion, carrot and celery to the pan and fry on a low heat for 10 minutes until tender.
Return the meat to the pan with the parsnips, bay leaf, sage and thyme leaves, ground black pepper and the mustard. Pour over the cider or apple juice and enough water to cover the meat.
Bring to the boil, then reduce the heat, cover with a lid and simmer for 45 minutes, or until the meat is tender.
Add the potatoes (and a little extra water if needed) and cook for a further 15 minutes. Then add the green beans and cook for a further 5 minutes.
Mix the cornflour with 1 tbsp cold water and add to the pan, stirring until thickened. Stir in the crème fraîche just before serving.

Energy 1880kJ 446kcal 22%

Carbs 38.2g -

Fibre 9.8g 33%

Fat 13.4g Low 19%

Saturates 3.9g Low 20%

Sugar 13.5g Low 15%

Salt 0.39g Low 7%

% = an adult's reference intake

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Ingredients

2 tsp vegetable oil

400g (14oz) extra-lean diced pork leg

1 onion, chopped

1 carrot, diced

2 celery sticks, chopped

2 parsnips, cut into chunks

1 bay leaf

3 sage leaves, chopped

1 thyme sprig

2 tsp Dijon mustard

125ml (4fl oz) dry cider or apple juice

2 medium potatoes, cut into chunks

100g (3.5oz) green beans

1 tsp cornflour

2 tbsp low-fat crème fraîche

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