cauliflower potato mash with garlic butter & crème fraîche
Prep & Cook Time:60+ min.
Cook Within:6 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
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informed should a switch occur, so please check the ingredient
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You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
start mashed veg
Peel and dice potatoes into 1" dice. Cut larger cauliflower into bite size pieces. Place in medium pot covered with water and bring to a boil. Drain when fork tender.
Mash veg together with garlic salt, roasted garlic and herb butter, and half creme fraiche. Stir together until thoroughly combined. Cover with foil and set aside to keep warm.
sear pork chop
Pat pork chops dry, and season with steak seasoning.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Rest 3 minutes.
Wipe pan used for pork clean and place back over medium high heat. Add red cooking wine, and dijon and stir continuously until sauce is smooth, 1-2 min. Remove from heat and stir in remaining creme fraiche until smooth.
Plate mashed cauliflower and potatoes and top with crispy onions. Plate pork chops and top with sauce. Bon Apetit!
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