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.

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