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🍽️ Tender Lamb Fillets on Parsnip Spaghetti

299 kcal · 30 min · 4 servings

Ingredients

• 700 g Parsnips
• 400 g Spinach (frozen, thawed)
• 2 tsp Olive oil
• Salt
• Pepper
• 400 g Lamb fillet (4 Lamb fillets)
• 25 g Roasted sesame seeds (1 tbsp)
• 1 box purple daikon radish cress

Instructions

1. 1. Rinse the parsnips under running water.
2. 2. Peel the parsnips completely.
3. 3. Slice the parsnips into long, thin strips using a spiralizer or vegetable peeler.
4. 4. Squeeze the spinach firmly until no more water comes out.
5. 5. Heat one teaspoon of oil in a large pan.
6. 6. Fry the parsnip strips while stirring over medium heat for 4 minutes.
7. 7. Deglaze the parsnips with 3 tablespoons of water.
8. 8. Simmer the mixture, shaking the pan occasionally, for 5 minutes over medium heat until the liquid has evaporated.
9. 9. Add the squeezed spinach to the pan.
10. 10. Mix everything well together.
11. 11. Steam the mixture for another 2 minutes.
12. 12. Season the parsnips and spinach with salt and pepper.
13. 13. Rinse the lamb fillets under running water.
14. 14. Pat the fillets dry with a kitchen towel.
15. 15. Season the fillets with salt and pepper.
16. 16. Heat the remaining oil in a hot pan.
17. 17. Sear the fillets all around for about 2 minutes over medium heat until golden brown.
18. 18. Let the fillets rest over low heat for 2 to 3 minutes.
19. 19. Slice the meat diagonally.
20. 20. Divide the parsnip noodles among the plates.
21. 21. Sprinkle the noodles with sesame seeds.
22. 22. Arrange the lamb fillets on the noodles.
23. 23. Cut the daikon cress from the bunch.
24. 24. Decorate the fillets with the daikon cress.

Nutrition per serving

• kcal: 299
• Protein: 27 g · Fett/Fat: 10 g · Carbs: 22 g