Rosemary Butter Pork & Dauphinoise Potatoes
with Baby Rainbow Carrots & Baby Broccoli
Bring some French flair to your table with this sublime dish! Starting with a premium pork fillet and some creamy dauphinoise potatoes, and finishing with sweet roasted baby rainbow carrots and crisp sautéed baby broccoli, you're in for a treat!
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
4 clove
garlic
2 sprig
rosemary
1 bunch
Baby Rainbow Carrots
½ bottle
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 bag
baby broccoli
1 packet
Tenderised Pork Fillet
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
40 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Cut potato into 0.5cm-thick rounds. • Finely chop garlic. Pick and finely chop rosemary leaves. Scrub baby rainbow carrots clean, then trim the green tops.
• Cook potato in the boiling water until just tender, 3-4 minutes. Drain. • In a baking dish, combine cream (see ingredients), chicken-style stock powder, 1/2 the garlic and a pinch of salt and pepper. • Add potato slices and arrange so they sit flat. Gently shake dish to cover with cream mixture. • Sprinkle with grated Parmesan cheese and season with pepper. Cover with foil, then bake on the middle shelf until potato has softened, 15 minutes. • Carefully remove foil, then bake until golden and centre can be easily pierced with a fork, a further 10 minutes.
• Meanwhile, arrange baby rainbow carrots on a lined oven tray, drizzle with olive oil and season with salt and pepper. Roast until golden and tender, 20-25 minutes.
• While the carrots are roasting, heat a large frying pan with a drizzle of olive oil over high heat. Season tenderised pork fillet with salt and pepper and cook, turning, until browned all over, 4 minutes. • Transfer pork to a second lined oven tray. Roast pork for 15-16 minutes for medium, or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest for 10 minutes.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 5-6 minutes. Season to taste, then transfer to a bowl. • Return frying pan to medium heat with the butter, rosemary and remaining garlic. Cook until fragrant and foaming, 1-2 minutes.
• Slice pork fillet. Divide pork, dauphinoise potatoes, roasted baby rainbow carrots and baby broccoli between plates. • Spoon garlic and rosemary butter over pork to serve. Enjoy!