This is an adaption of my ‘Burger in a potato crust’. This time it’s filled with sliced beetroot and parsnip, and I’ve used the crinkle blade on my mandolin to cut the potato slices, which has made it very pretty!
You need 3 baking potatoes, 1 small parsnip, 1 small beetroot, plenty of salt and pepper and lots of melted butter (no fat will be coming from the meat filling this time). Please pop back to the ‘Burger in a potato crust’ page for the method.
The sweet, rooty vegeatbles, cooked long and slow in the potato case made this the perfect accompaniment to pork.