Steak With Parsnip Puree

Steak with parsnip puree To serve spoon the purée on to warmed plates make a hollow in the centre and fill with the caramelised garlic and shallots.

Steak with parsnip puree. If the parsnip puree is too thick for your taste add some filtered water to thin out. Let rest before slicing. For the parsnip puree place ingredients into a medium saucepan and place over low heat. Add grass fed butter nutmeg and warmed coconut milk.

Parsnip purée is a dish for mashed potato lovers who are craving something light but still silky smooth. 1 parsnip peeled and diced 1 cup 250ml salt reduced beef or vegetable stock 1 clove garlic crushed cup cannellini beans bunch approx. Ingredients serves 4 4 x 150g venison fillet or leg steaks dash of olive oil 2 slightly crushed garlic cloves 2 bay leaves ripped into pieces 400g parsnips washed and cut into cubes 300g milk small piece of cinnamon bark or very small pinch of powder sprig of thyme. Serve with the potato parsnip mash.

Cook the steak to desired doneness 4 to 6 minutes per side for medium rare. Roasted garlic parsnip puree by makinze gore mar 29 2019 parker feierbach parsnips are sweet like carrots and creamy like potatoes. It s the perfect comfort food accompaniment playing a supporting role to hearty italian pot roast or under a mound of. Ingredients needed for butter steak with carrot and parsnip puree 12 ounces of rump steak 3 tablespoons of vegetable oil salt pepper 3 5 ounces of butter 2 carrots 1 parsnip cup vegetable stock cup heavy cream.

Discard the herbs and transfer the parsnip to a food processor. Instead of mashed potatoes give parsnips a try. Bring to a simmer and cook until parsnip is tender about 20 minutes.