Smokey Louisiana-Spiced Beef Rump

Name: Smokey Louisiana-Spiced Beef Rump with Creamy Parsnip-Potato Salad & Slaw
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 potato; 2 parsnip; 1 bunch spring onion; ½ lemon; 1 tin sweetcorn; 1 packet Beef Rump; 1 sachet Chicken-Style Stock Powder; 1 packet mayonnaise; 1 bag Shredded Cabbage Mix; 1 sachet Louisiana spice blend

with Creamy Parsnip-Potato Salad & Slaw

Get up to $175 off

Nourish the soul with this assortment that's low carb without sacrificing on taste. Tender beef rump gets a lightly spiced Louisiana coating, with a creamy parsnip potato salad and zesty greens to round out the meal. It's a taste of a Southern-style cookout right in your own home!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Kid Friendly

Allergens:

Eggs

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

parsnip

1 bunch

spring onion

lemon

1 tin

sweetcorn

1 packet

Beef Rump

1 sachet

Chicken-Style Stock Powder

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

1 bag

Shredded Cabbage Mix

1 sachet

Louisiana spice blend

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2218 kJ

Fat23.4 g

of which saturates7.2 g

Carbohydrate38.4 g

of which sugars17.9 g

Dietary Fibre11 g

Protein40.9 g

Sodium1684 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 Pan

•Large Non-Stick Pan

Cooking Steps

• Cut potato into bite-sized chunks. Peel and cut parsnip into small chunks. • Place potato and parsnip in a large saucepan of salted water and bring to the boil. • Cook veggies until easily pierced with a fork, 10-12 minutes. Drain and return to saucepan.

• Meanwhile, thinly slice spring onion. Slice lemon into wedges. Drain the sweetcorn. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a medium bowl, combine Louisiana spice blend and a drizzle of olive oil. Add beef and turn to coat.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large 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 beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• Meanwhile, add chicken-style stock powder, mayonnaise and spring onion to the saucepan with the potato and parsnip. Season and stir to combine. • To the bowl of charred corn, add shredded cabbage mix, a generous squeeze of lemon juice and a drizzle of olive oil. Season and toss to combine.

Little cooks: Easy peasy, lemon squeezy! Kids can squeeze the lemon over the slaw.

• Slice beef rump. • Divide smokey Louisiana-spiced beef, creamy parsnip and potato salad and corn slaw between plates. • Serve with any remaining lemon wedges. Enjoy!