Zucchini Puree with Ile de France Brie

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At a glance
7 oz Ile de France Brie
17 oz pork roast
20 oz zucchini puree
2 tbsp. Herbs de Provence
Salt and pepper


Cut pork roast into 4 slices of equal size. Fry on medium heat, without fat in a nonstick skillet, about 15 minutes, turning several times. When cooked, salt, pepper, and sprinkle with herbs de Provence.

Meanwhile, reheat the zucchini puree in a microwave oven. Peel the Brie and divide into cubes.

Place the pork slices on plates, top with the zucchini puree and lightly, with the back of a wet spoon, form small cavities. Insert the cubes of Brie into the cavities.

Additional Tips

Instead of herbs de Provence, you can sprinkle with rosemary or even sage.