JUST THE TWO OF US!
VEAL CUTLETS WITH KUMARA MASH & BEANS
SERVES 2 PREP & COOK 30 MINUTES
1 large orange kumara, peeled, cut into 3cm pieces
200g green beans, trimmed (see tip)
40g butter, chopped
2 tbsp olive oil
2 Frenched veal cutlets (250g)
1 garlic clove, thinly sliced
125g cherry tomatoes, quartered
2 tbsp gluten-free pesto
1 Place kumara in a medium saucepan of cold water, bringing to the boil. Reduce heat to a simmer and cook, covered, for 8 minutes. Add green beans, cooking for a further 2 minutes or until tender. Drain; separate beans from kumara. Return kumara to pan and mash with butter until smooth. Season and cover to keep warm. Halve beans lengthways.
2 Heat half the oil in a medium frying pan over medium-high heat. Cook veal for 5 minutes each side for medium or until cooked to your liking. Remove from pan; stand, loosely covered with foil, for 5 minutes.
Heat remaining oil in same pan over medium heat. Add garlic and beans; cook, stirring, for 1 minute or until garlic is
