Roast Beef with Parsnip Puree and Maple Glazed Carrots
Roast beef is usually associated with Sunday family dinners or holiday feasts, but it’s also an easy option for weeknight meals. It’s also a great dish for leftovers for lunch the next day!
Just season with salt and pepper, throw a few ingredients in the oven dish with it to get a yummy sauce, pop it in the oven and the job is done! Add a parsnip puree and maple syrup glazed carrots as side dishes and you’ll be a cooking star! Enjoy it for dinner and the days after.
2kg roast beef
1 medium onion
½ celery root
2 stalks of celery
3 garlic cloves
Salt and pepper to taste
300ml of beef stock
Preheat oven to 180°C.
Put salt and pepper on the cutting board and roll the beef on the board to season it evenly.
Roughly chop the onion, carrots, celery stalks and celery root and place in the oven dish along with the whole garlic cloves. Drizzle olive oil on top and add fresh thyme and rosemary.
Fry the roast beef in a pan on each side for 2 minutes. Place in the oven dish and put it in the oven.
After 30 minutes pour the beef stock on top of the roast beef and place back into the oven.
Keep checking the temperature of the roast beef, as well as the sauce. If the sauce has reduced too much, add water or beef stalk to make sure the sauce isn’t burning.
If the top of the roast beef is getting brown too early before it reaches the right temperature, place tin foil on top to protect it from burning. The roast beef is ready when the core temperature reaches 50°C. Let it rest for 10 minutes before serving.
Peel the parsnips. Roughly chop them and boil in salt water with two slices of lemon.
Once it is cooked through, take the parsnips out and put them in a blender. Add milk until you have a creamy consistency. Season with salt and nutmeg to taste.
MAPLE GLAZED CARROTS: Fry the carrots in a pan with olive oil. Season with salt and glaze with a little bit of maple syrup.