Pan-fried beef rump with roast parsnips and sage

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Today, the dull, ivory-coloured parsnip looks very ordinary beside the wide variety of root vegetables available in the markets. And unlike its relative the carrot, it's not very palatable eaten raw - it needs thorough cooking to release its incomparable creamy, nutty character. Try it mashed and "mounted" or whipped in with butter or extra virgin olive oil - by itself or in combination with potato.

Pan-fried beef rump with roast parsnips and sage
Photo: Jennifer Soo

Ingredients

  • 8-10 medium-sized parsnips
  • extra virgin olive oil
  • a handful of fresh sage leaves
  • salt and pepper
  • 4 pieces of rump
  • balsamic vinegar

Method

Peel and quarter lengthways 8-10 medium-sized parsnips. Place in a baking dish and sprinkle generously with extra virgin olive oil. Add a handful of fresh sage leaves, salt and pepper and mix well. Place in a pre-heated 240C oven for 20-30 minutes, turning once or twice until golden and crisp on the edges.

Meanwhile, prepare 4 pieces of rump by seasoning them with a pinch or two of salt each. Heat a little olive oil in a skillet and fry each side of the meat for 3-4 minutes, depending on thickness. Take off the heat and "rest" the meat for 5 minutes in the pan, covered loosely with foil, to help set the juices.

Serve with the parsnips and a little balsamic vinegar on the beef.

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  • Main Ingredients - Beef
  • Course - Main-course

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