with Apple Slaw & Mayo
Beef rump is usually the star of the show, especially in a mouthwatering spice and tartare sauce, but you may argue that this veggie mash has it going on and giving Beef rump a run for it’s money. FInally, the Parmesan takes this carrot and potato mash all the way to number one. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Beef Rump
300 g
Classic Roast Seasoning
1 sachet
Potato
1 packet
Grated Parmesan Cheese
1 packet
Carrot
1
Shredded Cabbage Mix
1 packet
Apple
1
Mayonnaise
2 tbs
• Boil the kettle.
• Cut potato and carrot into bite-sized chunks.
• Half-fill a medium saucepan with boiling water. Cook potato and carrot in the boiling water over medium-high heat until easily pierced with a fork, 10-12 minutes.
• Drain veggies, then return to saucepan. Add the butter and mash until
smooth. Add grated Parmesan cheese, stirring, until the cheese is melted.
Cover to keep warm.
• While the veggies are cooking, season beef rump with classic roast seasoning, salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• While the beef is cooking, thinly slice apple into sticks.
• In a second medium bowl, combine apple, shredded cabbage mix and a drizzle of vinegar and olive oil.
Little cooks: Take the lead by tossing the slaw!
• Slice beef.
• Divide beef, cheesy veggie mash and apple slaw between plates.
• Serve with the mayonnaise. Enjoy!
Little cooks: Help dollop the mayonnaise on the plate.
424
kcal
Calories
1770
kJ
Energy (kJ)
20.7
g
Fat
7.5
g
of which saturates
17.7
g
Carbohydrate
11.9
g
of which sugars
4
g
Dietary Fibre
39.2
g
Protein
55
mg
Cholesterol
631
mg
Sodium
