Beef and rosemary roast with parsnip mash

Beef and rosemary roast with parsnip mash

Ingredients:
1 kg lean topside or sirloin roast
1 tablespoon olive oil
2 teaspoons grainy or dijon mustard
125 ml (or 1/2 cup) red wine
1/4 cup fresh rosemary leaves
4 carrots, peeled and chopped
4 parsnips, peeled and chopped
2 cloves garlic, crushed
cracked black pepper
1 teaspoon curry powder
1 teaspoon ground cumin
1/2 ripe medium avocado


Method:
1. Preheat oven to 180°C.
2. Place beef into a baking dish.
3. Rub oil and mustard over the meat and season well with pepper.
4. Bake for 45-50 minutes, or until as well done as you prefer.
5. Remove from oven, cover loosely in foil and rest for 10 minutes
6. Pour pan juices into a small saucepan, add wine and rosemary and reduce by half.
7. Steam or microwave the parsnip and carrot until tender.
8. Drain (reserving any liquid), return to saucepan over medium heat for 5 minutes to remove moisture, then add avocado and garlic, and mash until smooth.
9. Add a little of the reserved liquid as necessary if the mixture is a little dry.
10. Season to taste with curry powder, cumin and pepper.

Notes: Carve the meat and serve on bed of the mash and drizzle the rosemary sauce over the top. For a lower energy version, omit the avocado.

This recipe was originally published as: Roast beef and rosemary with parsnip mash