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Pan-fried beef rump with roast parsnips and sage

STEVE MANFREDI

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Pan-fried beef rump with roast parsnips and sage
Pan-fried beef rump with roast parsnips and sageJennifer Soo

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.

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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

  1. 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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