Texan Beef Rump & Root Veggie Medley

Name: Texan Beef Rump & Root Veggie Medley with Baby Leaves & Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 Red Onion; 1 packet Smokey Aioli; 1 tin Sweetcorn; 300 g Beef Rump; 1 packet Baby Leaves; 1 Parsnip; 1 Carrot; 1 sachet All-American Spice Blend; 1 Beetroot

with Baby Leaves & Smokey Aioli

Get up to $175 off

Get the bold flavours of American cuisine right in your kitchen! Just coat beef rump with our All-American spice blend, roast a chunky veggie toss and dollop smokey aioli over the whole shebang.

Tags:

High Protein

•Bestseller

Allergens:

Eggs

•Soy

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

1 tin

Sweetcorn

300 g

Beef Rump

1 packet

Baby Leaves

Parsnip

Carrot

1 sachet

All-American Spice Blend

Beetroot

Nutrition Values

Calories447 kcal

Energy (kJ)1870 kJ

Fat20.2 g

of which saturates5.1 g

Carbohydrate28.6 g

of which sugars19.1 g

Dietary Fibre8.4 g

Protein36.2 g

Cholesterol55 mg

Sodium899 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

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Slice onion (see ingredients) into wedges. Cut beetroot into 1cm chunks. Cut carrot and white turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, in a large bowl, combine All-American spice blend and a drizzle of olive oil. Add beef rump, then season and turn to coat. TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

• Drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 4-5 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• Meanwhile, add baby leaves and charred corn to the tray of roasted veggies, then gently toss to combine. Season to taste.

• Slice beef. • Divide roast veggie medley between bowls and top with Texan beef. Spoon over any resting juices from the pan. • Dollop with smokey aioli to serve. Enjoy!