What to cook for dinner — roast beef with parsnips
Marta Zdanovskaya recalled a vegetable that was once very popular in Russia and Europe and decided to revive the culinary tradition as part of a weekend meal.
Parsnip — the bird in our area is rare, and it is not at all clear why.
It is almost local: although it appeared on our territories from the Mediterranean, but already so long ago that it got accustomed as a native, it grows beautifully and suffers all climatic conditions. The popularity of this vegetable in Europe and Russia 3-4 years ago was so great that it was attributed to the main consumer products along with turnips.
But then a fashionable foreign potato appeared, and the parsnip was written off to the backyard of the culinary history.
Of course, this is absolutely not fair.
Especially, considering that this vegetable is compared to ginseng in its beneficial properties, it has almost no calories, and no carbohydrates at all, it practically does not accumulate nitrates and has a wonderful, slightly nutty flavor.
To put a fat point, I will mention one more thing: Parsnips belong to aphrodosiacs!
By the way, the British still love parsnip very much and put it in everything that is possible and impossible, especially amicably combining it with meat.
What do you need:
- 700 g beef
- 150 g bacon
- 70 g flour
- 1 large onion
- 1 large carrot
- 2 parsnip roots
- 5 cloves of garlic
- 500 ml of dry red wine
- 7 sprigs of thyme
- bulgur for garnish
- olive oil, rosemary, salt, pepper
What to do:
Beef cut into cubes (approximately 2 x 2 cm).
Bacon also cut into small pieces and fry until golden brown in a saucepan with a thick bottom, in which you will then simmer the meat.
In the same pan, fry the beef, lightly crusted, in small portions (so that it does not douche, but it fry) with a little olive oil.
Onions cut into large cubes, carrots and parsnips — thick slices.
Fold the meat in a saucepan, add the onions and simmer together for 15 minutes.
Sprinkle with flour, mix.
In another pan, fry carrots and parsnips.
In the pot with meat add: garlic (2-3 split teeth), fried bacon, carrots and parsnips, salt, pepper, rosemary. Pour the wine and mix.
Add thyme sprigs.
Send in the oven, preheated to 160 degrees for 30 minutes, not forgetting to periodically get and stir.
Very tasty serve roast with bulgur!
“I love to eat since childhood.
My mother never had any problems with my appetite: I didn’t have to beg for another spoonful of porridge for my dad, finish eating the remnants of soup or rattle, finally, a poor chicken.
After me, the plates always remained sterile. When I grew up a bit, I first learned how to cook, then I got my own family and started struggling to feed her. Because eating alone is not at all mine, I like all this fame, thanks and cries of “God, how tasty!” And “How did you do it?” I cook it out of absolutely selfish considerations.
And recently my husband started a blog for me “Culinary diary of Frau Marta” and now I’m talking about my experiments with nutrition to a wide audience.
I also work as an editor, I have a wonderful family, I love opera, snowboard, the sea and a strange movie. And of course, eat tasty food! ”
Recipes from Frau Martha:
Winter soup with meatballs
Only on weekends, most of us have the time to stand at the stove with pleasure in order to feed our family and friends in a hurry.
Pumpkin soup and vegetable casserole
Vegetables, many do not like and completely for nothing: they are a storehouse of all sorts of different things, support and support of the body, and they are also beautiful and help fight obesity.
I will cook a typically French version — rabbit legs stewed with mustard, thyme and olives.
The rabbit does not have a delicate, not particularly bright and pronounced.