Minute Steak with Parsnip and Carrot Mash

Topped with Caramelized Onions

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Remove the steaks from the fridge 30 min before cooking. Peel and slice brown onions thinly. Peel and chop carrots and parsnips. Wash and chop parsley.

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2 Make mash

Cook the carrots and parsnip in boiling water for 20 min or until very soft. Once soft, drain and return them to the pan with the butter and chopped parsley. Mash until smooth and season with salt and pepper.

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3 Fry onion

Meanwhile, heat a non-stick pan over a low heat with a drizzle of oil. Once hot, add the onion, cover with a lid and cook for 20 min, stirring occasionally, until caramelised. Add the balsamic vinegar and cook for 2 min further.

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4 Fry steaks

Meanwhile, pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of olive oil over a high heat. Once hot, add the steaks and fry them for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper. Serve with the mash, caramelized onions and a dollop of Dijon mustard.

Tips for fussy eaters

Add potatoes to the mash and leave out the parsley.

Pro tip

Time permitting, caramelize more than just two onions! You can store them in the fridge and use them in omelettes, sandwich fillings, as a pizza topping...you name it.

Date night? This one should do the trick!

Cooking Time: 25 min

Cals 466 · Prot 45.5 · Carbs 31.6 · Fat 14.1

Ingredients

Number of people

Steaks

Minute steak 350 Grams
Olive oil 1.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.75 Tsp
Dijon mustard 10.00 Grams

Mash

Carrot 3.00 Pieces
Parsnip 1.00 Pieces
Fresh parsley 20.00 Grams
Salted butter 20.00 Grams
Salt 0.75 Tsp
Black pepper 0.25 Tsp

Caramelized onion

Brown onion 2.00 Pieces
Olive oil 2.00 Tbsp
Balsamic vinegar 20.00 ML

Date night? This one should do the trick!

Cooking Time: 25 min

Cals 466 · Prot 45.5 · Carbs 31.6 · Fat 14.1

Instructions

photo

1 Prep vegetables

Remove the steaks from the fridge 30 min before cooking. Peel and slice brown onions thinly. Peel and chop carrots and parsnips. Wash and chop parsley.

photo

2 Make mash

Cook the carrots and parsnip in boiling water for 20 min or until very soft. Once soft, drain and return them to the pan with the butter and chopped parsley. Mash until smooth and season with salt and pepper.

photo

3 Fry onion

Meanwhile, heat a non-stick pan over a low heat with a drizzle of oil. Once hot, add the onion, cover with a lid and cook for 20 min, stirring occasionally, until caramelised. Add the balsamic vinegar and cook for 2 min further.

photo

4 Fry steaks

Meanwhile, pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of olive oil over a high heat. Once hot, add the steaks and fry them for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper. Serve with the mash, caramelized onions and a dollop of Dijon mustard.

Tips for fussy eaters

Add potatoes to the mash and leave out the parsley.

Pro tip

Time permitting, caramelize more than just two onions! You can store them in the fridge and use them in omelettes, sandwich fillings, as a pizza topping...you name it.

Ingredients

Number of people

Steaks

Minute steak 350 Grams
Olive oil 1.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.75 Tsp
Dijon mustard 10.00 Grams

Mash

Carrot 3.00 Pieces
Parsnip 1.00 Pieces
Fresh parsley 20.00 Grams
Salted butter 20.00 Grams
Salt 0.75 Tsp
Black pepper 0.25 Tsp

Caramelized onion

Brown onion 2.00 Pieces
Olive oil 2.00 Tbsp
Balsamic vinegar 20.00 ML
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