Golden Beef Rump & Cheesy Veggie Mash
with Apple Slaw & Mayo- Milk
- Eggs
Beef rump is usually the star of the show, especially in a mouthwatering spice and tartare sauce, but you may argue that this veggie mash has it going on and giving Beef rump a run for it’s money. FInally, the Parmesan takes this carrot and potato mash all the way to number one. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
300 g
Beef Rump
1 sachet
Classic Roast Seasoning
1 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1 packet
Shredded Cabbage Mix
1
apple
Not included in your delivery
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Cut potato and carrot into bite-sized chunks.
• Half-fill a medium saucepan with boiling water. Cook potato and carrot in the boiling water over medium-high heat until easily pierced with a fork, 10-12 minutes.
• Drain veggies, then return to saucepan. Add the butter and mash until
smooth. Add grated Parmesan cheese, stirring, until the cheese is melted.
Cover to keep warm.
• While the veggies are cooking, season beef rump with classic roast seasoning, salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• While the beef is cooking, thinly slice apple into sticks.
• In a second medium bowl, combine apple, shredded cabbage mix and a drizzle of vinegar and olive oil.
Little cooks: Take the lead by tossing the slaw!
• Slice beef.
• Divide beef, cheesy veggie mash and apple slaw between plates.
• Serve with the mayonnaise. Enjoy!
Little cooks: Help dollop the mayonnaise on the plate.
