Pork with Potato and Pumpkin Mash
- 800 grams starchy potatoes
- 500 grams Pumpkin (peeled and seeded)
- 4 Pork cutlets
- freshly ground peppers
- 1 teaspoon dried thyme
- 1 tablespoon clarified butter
- 125 milliliters milk
- 100 grams Whipped cream
- 2 tablespoons butter
- 50 milliliters dry white wine
- 1 teaspoon granulated Broth
- 2 teaspoons sauce thickener
Peel, rinse and coarsely chop the potatoes. Coarsely chop the pumpkin. Cook the potatoes and pumpkin in a pot of boiling salted water until knife-tender, 20 - 25 minutes.
Sprinkle the thyme over the pork and season with salt and pepper. aHeat the clarified butter in a skillet and saute the pork on both sides until cooked through, about 7 minutes.
Drain the potatoes and pumpkin, return to the pan and add the milk, cream and butter and finely mash with a potato masher, season with salt and pepper.
Remove the meat from the pan and keep warm. Deglaze the pan drippings with wine and 150 ml (approximately 2/3 cup) of water and the broth and bring to a simmer. Stir the cornstarch into a little cold water until dissolved and add to the pan, cook, stirring until the sauce is lightly thickened, about 1 minute.
Serve the pork with the mashed potatoes and pumpkin and the sauce.