Chops with Christmas Salad, Parsnips and Potato Nuts

Ingredients for Chops with Christmas Salad, Parsnips and Potato Nuts

Instructions for Chops with Christmas Salad, Parsnips and Potato Nuts

To prepare the Chops with Christmas Salad, Parsnips and Potato Nuts recipe, please follow these instructions:

Mix soy, oil, sugar and garlic and turn the chops into this marinade. Let them pull in the marinade for 1 hour on the kitchen table or for longer in the fridge.

Boil the potatoes in low salt water until they are completely tender. Press them through a potato press just before they are served.

Bring 2½ l of water in a boil with 2 tablespoons of salt. Blanches half the Christmas salad for 1 min. And let them drip into a sieve. Save the cooking water. Step the chops 1 min. On each side of a hot and dry teflon pan. Add marinade and sherry, it should be half up on the cutlets, supplement if necessary. With a little water. Let the chops simmer 4 min. on every side. Take the cutlets and save the layer. Bowl on the forehead and half the Christmas salad 5 min. Pour the layer and let it boil a little. Blanching pork and parsnips 2 min. In the boil water from the Christmas salad.

Cut the chops into slices and put them on 4 hot plates with potato nuts, pears and parsnips and fried Christmas salad and the cooked pie. Sprinkle with parsley.