Pork Parsnip Cobbler Recipes

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COUNTRY PORK AND PARSLEY COBBLER



Country Pork and Parsley Cobbler image

As we're heading towards autumn again I started to go through my 'Winter Warmers' recipes and thought I should share this one, a warming casserole dish and one pot meal. I found the recipe some time ago in a low cholesterol and low fat cookbook. I usually leave out the celery and add more leek and carrots instead, as I don't like celery. (UK tomato puree = US tomato paste, swede = rutabega and you can use sour cream or creme fraiche instead of the fromage frais, if you can't get any.)

Provided by -Sylvie-

Categories     One Dish Meal

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb boneless pork shoulder, diced
1 teaspoon vegetable oil
1 small swede, diced
2 carrots, sliced
2 leeks, sliced
2 stalks celery, sliced
3 2/3 cups boiling beef stock
2 tablespoons tomato puree
2 tablespoons fresh parsley, chopped
1/4 cup pearl barley
salt, to taste
black pepper, to taste
5 ounces plain flour
6 tablespoons low fat fromage frais
3 tablespoons fresh parsley, chopped
salt, to taste
black pepper, to taste

Steps:

  • In a skillet, heat the oil and fry the pork until lightly browned.
  • Add the vegetables and stir over a medium heat until they start to color lightly.
  • Pour into a large casserole dish and add the stock, tomato puree, parsley and pearl barley.
  • Mix well.
  • Season with salt and pepper to taste.
  • Cover and place in a preheated oven (180 C/350 F/Gas 4) for about 1-1 1/4 hour, until the vegetables and pork are tender.
  • For the Cobbler topping, sift the flour and baking powder with seasoning into a large bowl.
  • Stir in the fromage frais and the chopped parsley.
  • Add enough cold water to mix a soft but not sticky dough.
  • On a lightly floured surface roll out the dough until it's about 1cm thick.
  • Cut dough into 12-16 triangles.
  • take the casserole out of the oven and raise the temperature to 220 C/425 F/Gas 7.
  • Top the casserole with the dough triangles, making sure the edges overlap.
  • Bake uncovered for another 15-20 minutes, until the dough has risen and has turned golden.

Nutrition Facts : Calories 557.4, Fat 25.4, SaturatedFat 8.5, Cholesterol 80.6, Sodium 856.7, Carbohydrate 53.1, Fiber 6.4, Sugar 6.8, Protein 28.5

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