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Deconstructed Pot Pie with Mashed Potatoes, Pea Shoots and Puff Pastry Croutons
PORK FOODSERVICE16Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 pork loin
- 2 ramps
- 2 sprigs thyme
- 1 bunch dandelion greens
- pea shoots (As needed)
- croutons (As needed puff pastry)
- 2 carrots (diced)
- 4 stalks celery (diced)
- 1 leek (diced)
- 1 pork kidney (poached in pork stock and diced)
- 1 gal. pork stock
- 1 bunch thyme (chopped)
- 4 cloves garlic (minced)
- 2 bay leaves
- salt (To taste)
- pepper (To taste)
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Directions
- 1. For the Loin: Cut loin into two pieces. Place loin, ramps, thyme and dandelion greens in cryovac bag, place in a circulator at 135ºF for 1½ hours, hold for service
- 2. For the Gravy: Sweat carrot, celery, leek and kidney together, then add stock and aromatics. Bring to boil, reduce to simmer and cook until desired gravy consistency. Strain and hold for service
- 3. To serve: Slice pork loin. Plate mashed potatoes, sliced loin and top with Gravy and Garnish
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