Seared Beef Rump & Cheesy Roast Veggie Medley

Name: Seared Beef Rump & Cheesy Roast Veggie Medley with Smokey Aioli & Parsley
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 packet Smokey Aioli; 1 tin Sweetcorn; 1 packet Shredded Cheddar Cheese; 300 g Beef Rump; 1 packet Parsley; 1 Leek; 1 Parsnip; 1 sachet All-American Spice Blend; 1 Beetroot; 1 drizzle olive oil

with Smokey Aioli & Parsley

Get up to $175 off

Looks can be deceiving, this dinner may look like beef rump and roast veggies but we ask you to have another glance. You may discover the gooey layer of baked Cheddar cheese over the veggies, that’s because it’s all roasted on one tray for your convenience!

Allergens:

Eggs

•Soy

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

1 tin

Sweetcorn

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

300 g

Beef Rump

1 packet

Parsley

Leek

Parsnip

1 sachet

All-American Spice Blend

Beetroot

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories592 kcal

Energy (kJ)2480 kJ

Fat31.9 g

of which saturates10.3 g

Carbohydrate30.2 g

of which sugars21.7 g

Dietary Fibre6.5 g

Protein42.4 g

Cholesterol55 mg

Sodium1010 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. Cut parsnip into bite-sized chunks. Thinly slice carrot. Drain sweetcorn. • Place beetroot, parsnip, sweetcorn, carrot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat and spread out evenly. Roast until veggies are tender, 20-25 minutes. • In the last 5 minutes, remove tray from oven, then sprinkle shredded Cheddar cheese over the veggies. Roast until golden and crispy.

TIP: If your oven tray is crowded, divide between two trays. Little cooks: Add the finishing touch by sprinkling the cheese on top.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine barbecue seasoning and a drizzle of olive oil. Add beef, season with salt and pepper and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: Pounding the beef ensures that it's extra tender once cooked.