Pork chops with crispy mustard coating on a bed of potato-parsnip puree and winter purslane served with a selection of fried root vegetables

Serves 4

Ingredients:

4 x 250 grams pork chops

1 kg carrots, turnips and beets

250 grams chervil root

1 kg potatoes

500 grams parsnips

250 grams winter purslane

4 spoons of coarse-ground mustard

200 grams butter

Salt & pepper

Wash the root vegetables and place them in boiling water (for around 30 minutes depending on the size, until they can be sliced through easily with a knife), peel them and cut into pieces.

Peel the potatoes and boil them together with the parsnips.

Place the chervil root in butter and boil them together in water

Puree the potatoes and parsnips and add the winter purslane and 100 grams of cold butter, then season with salt and pepper. Stir in the chervil root.

Fry the pork chops gently in butter until they are half done; then coat them on one side with the mustard and place them in the oven.

Serve: Arrange the potato puree in the center of the plate, surrounded by the root vegetables. Top with the sliced pork chops and the meat marinade as sauce.