Carrot purée and pork

For this dish, choose organic carrots that do not need to be peeled. This is a great spring recipe when new carrots arrive and oranges are still in season.

2 servings

6- 8 organic carrots

2 cm piece of fresh ginger, peeled and minced

Olive oil

½ onion, chopped

1 clove garlic, minced

Juice of 1 orange

About 250 g pork fillet, chopped into chunks

100 ml white wine

1/3 chicken stock cube, crumbled

2 tbsp. crème fraîche 15% fat or cream

Freshly ground black pepper

Chopped parsley

Wash the carrots, cut into large chunks and cook in boiling water 15 minutes. Drain the water, add the orange juice and ginger, cover and cook about 20 minutes until the carrots are soft. Add 1 tbsp. olive oil, 2 tbsp. crème fraîche, and some black pepper. Mix and press into a purée.

Meanwhile warm 2 tbsp. olive oil over medium heat in a frying pan. Sauté the pork chunks until golden on all sides. Add the onion and garlic and continue sautéing for 10 minutes stirring occasionally. Add the crumbled chicken stock and pour in the wine. Grind over some black pepper, mix well and let simmer until the pork is cooked.

Divide the carrot purée into bowls and place the pork on top.  Decorate with chopped parsley.