Pork tenderloin in creamy garlic-mustard sauce
with broccoli, and puree of celeriac and cauliflower
A decadent meal that doesn’t hold back. Grilled chicken is served on polenta with a creamy spinach, onion, white wine, and Parmesan sauce. It’s then topped with mozzarella, plus chili-garlic roasted cauliflower on the side.
Nutritional value per serving
Ingredients in this meal
Allergens: MilkChicken fillet
Measurement:
Cauliflower
Measurement:
Olive pomace oil
Measurement:
Polenta
Measurement:
Microwave (800W): Remove the cardboard sleeve and punch a few holes in the foil. Place the container in the microwave and heat the meal for 3.5 minutes. Then let the meal rest for another 1 minute before removing the foil. Be careful of escaping vapor when opening.
Oven (170 ̊C): Preheat the oven. Remove the cardboard sleeve and punch a few holes in the foil. Place the container in a preheated oven and heat the meal for 20 minutes. Then let the meal rest for another 1 minute before removing the foil. Be careful of escaping vapor when opening.
Nutritional value per serving
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