Pork Cutlets with Cauliflower and Potato Stew

Rinse and peel the potatoes and cut into cubes. In a saucepan, bring about 1/8 liter (approximately 1/2 cup) salted water and the potatoes to a boil.

Reduce to low, cover and cook 10 minutes.

Meanwhile, rinse the cauliflower and divide into florets.

Place the cauliflower on the potatoes, cover and simmer until the cauliflower and potatoes are tender, about 10 minutes.

Remove the cauliflower with a skimmer and keep warm. Leave the potatoes in the pot. 

Add the butter and cream to the potatoes and bring to a boil.

Stir in the horseradish. Season the potatoes with pepper and

nutmeg and gently fold into the cauliflower, keep warm.

Season the cutlets with salt and pepper. Heat the clarified butter in a pan and saute the cutlets 2-3 minutes on each side until cooked through (timing will vary depending upon the thickness of the meat.)