Tuesday morning rolled around and I opened up the freezer for possible recipe options for that night. Pork chops, salmon or hamburger patties. Leaning toward the pork idea, I opened up a couple recipe books for some ideas. However, no recipe seemed too intriguing.
Turning instead to my own imagination, I decided to make do with a new gluten free teriyaki marinade I bought earlier in the week, a barbecue and a considerable amount of flexibility. In order to spice things up a bit, I reopened one of my recipe books and flipped to the vegetable selections. I chose a parsnip and turnip mash and then sautéed some assorted veggies as well just in case the mash flopped.
Ingredients:
4 pork chops
1/2 bottle of San-J Mongolian teriyaki sauce
2 cups turnips
3 cups parsnips
1 onion
1 teaspoon garlic powder
1 teaspoon onion powder
2 heads of broccoli
10 chopped asparagus
1 tomato
After thawing the pork chops, place them into an open container and pour the Mongolian sauce over the meat. Allow to marinate for about an hour. During this time, heat up the barbecue and keep on high. Place the chops on the barbecue and cook for 4 minutes on each side.
During this time, chop up the parsnips, turnips and onion and mix in a medium sized bowl. Cover with olive oil and spread out on a aluminum foiled cookie sheet. Open up the 350 degree oven and allow to cook for 45 minutes. After, take out the cookie sheet and return them to the previous bowl. Beat together on high for two minutes and sprinkle the garlic powder, onion powder and salt/pepper to taste.
For the sautéed vegetables, turn the stove on medium and drizzle in some coconut oil into a dutch oven. Olive oil works too, but the coconut flavor works really well with the teriyaki flavor of the pork. Add the asparagus and broccoli into the dutch oven and continue to cook for about 10 minutes. Stir in the chopped tomato and cook for another 5.
The pork ended up extremely well! I have a little bit more confidence manning the barbecue as well. However, the parsnip and turnip mash turned out too bitter for my taste. I think the turnip taste overpowered the parsnips and onion. It only became edible after topping it off with a few shakes of Tapatio. I recommend using half the amount of turnips next time and maybe beating in some chopped garlic as well.
A small bite of pork, mixed with a piece of broccoli and a small portion of the vegetable root mash formed a wonderful sweet, smoky, savory and spicy taste that prompted a satisfying smile on every dinner guest’s face.
Another Creative Tuesday success!
Confessions of a Glutard 