Roast Pork with Brown Butter

Served with Sage Roasted Vegetables

PrepTime 10 Mins
Serves 6
Cook Time 45 Mins
Ingredients

1 x Riverview Farms Hot Roast Pork with Crackle

500g x potatoes, peeled

350g x parsnips, peeled & halved lengthways

400g x Kent pumpkin, cut into 2.5cm thick wedges

100g x unsalted butter

10 x sage leaves

To Serve

Steamed green beans

Sea salt & black pepper

  1. 1

    Cook potatoes in a large saucepan of boiling water for 7-10 minutes until par-boiled. Drain and stand in a colander to cool.

  2. 2

    Preheat oven to 180°C.

  3. 3

    Heat the butter in a frypan over medium-high heat. Once foaming, add sage leaves and toss for 1-2 minutes until crisp.

  4. 4

    Remove leaves with a slotted spoon and transfer to a plate lined with paper towel. Pour off butter into a large roasting tray, leaving behind any dark or browned solids (discard).

  5. 5

    Add potatoes, parsnips and pumpkin to tray and turn to coat in butter. Season with salt and pepper.

  6. 6

    Transfer tray to oven and roast for 35 minutes, turning vegetables over half way through cooking.

More Great Recipes
Spring Rolls

With Riverview Farms Deli Roast Pork

Roast Pork Summer Salad

With Riverview Farms Deli Roast Pork