Pan-fried beef rump with roast parsnips and sage
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.
Photo: Jennifer Soo
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- 8-10 medium-sized parsnips
- extra virgin olive oil
- a handful of fresh sage leaves
- salt and pepper
- 4 pieces of rump
- balsamic vinegar
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.