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Rosmarinstekt pork carrhea with a cauliflower rice

Rosmarinstekt pork carrhea with a cauliflower rice

Cooking Time30 m
Ingredients15
DifficultyMedium
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Amanda BerggrenAmanda Berggren
Rosmarinstekt pork carrhea feels extra nice when it gets to rest together with the flower cabbage rice flavored with fresh lemon, sprinkled apple and crispy sugar peas. The baby spit gives some green softness, and everything gets a light and horrific character. Serve with a simple garlic crème on the side.

Ingredients

2 servings
  • Step: 1
    2 skiva the pork
  • Step: 2
    1 tsk olive oil
  • Step: 3
    salt
  • Step: 4
    pepper
  • Step: 5
    1/2 tsk rosemary
  • Step: 6
    1/2 st red
  • Step: 7
    1 st red apple
  • Step: 8
    1/2 st by sugar
  • Step: 9
    1 msk lemon juice
  • Step: 10
    1/2 msk olive oil
  • Step: 11
    250 g flower crisis
  • Step: 12
    1/2 st babyspenat
  • Step: 13
    1 st garlic divide
  • Step: 14
    1/2 st cake the grass
  • Step: 15
    1 dl smetana

Instructions

  • Step: 1
    Stoke carrhea in olive oil in a frying pan about 4 minutes on each side. Spice with salt, pepper and rosemary.
  • Step: 2
    Flower rice: Scale and slice onions. Strip apple and sugars.
  • Step: 3
    Press lemon, mix lemon juice with olive oil and spice with salt and pepper.
  • Step: 4
    Mix the cauliflower rice with baby spit and turn the lemon oil down.
  • Step: 5
    Garlic crème: Press garlic and hack grass bulb and mix with smetana. Taste with salt and pepper.
  • Step: 6
    Serve the carrhea with garlic crème and the cauliflower rice.

Näring

Calories557kcal
Carbohydrates17g
Fat41g
Protein28g
Serving Size2serving

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