🍽️ Juicy Beef Skewers with Creamy Parsnip Puree

Name: Juicy Beef Skewers with Creamy Parsnip Puree
Total time: 30 min
Yield: 4 servings
Ingredients: 1 handful parsley; 1 handful cilantro; 2 sprigs mint; 2 garlic cloves; 3 tbsp olive oil; 1 unpeeled lemon (zest and juice); pepper; cumin (ground); 500 g beef fillet; salt; 500 g parsnips; salt; 1 garlic clove; 150 ml whipping cream; 1 tbsp butter; pepper; 2 tbsp chopped walnuts

520 kcal · 30 min · 4 servings

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Ingredients

1 handful parsley
1 handful cilantro
2 sprigs mint
2 garlic cloves
3 tbsp olive oil
1 unpeeled lemon (zest and juice)
pepper
cumin (ground)
500 g beef fillet
salt
500 g parsnips
salt
1 garlic clove
150 ml whipping cream
1 tbsp butter
pepper
2 tbsp chopped walnuts

Instructions

1. Rinse the fresh herbs under cold water.
2. Shake the herbs dry and pick the leaves off the stems.
3. Peel the garlic cloves.
4. Put the herbs, garlic, and oil into a blender or food processor.
5. Blend the mixture into a fine pesto.
6. Stir the lemon zest and lemon juice into the marinade.
7. Season the marinade with ground pepper and cumin.
8. Rinse the beef and pat it dry with a kitchen towel.
9. Cut the meat into equal-sized cubes.
10. Mix the meat cubes thoroughly with the marinade.
11. Cover the bowl and place it in the refrigerator for about 1 hour.
12. Peel the parsnips and cut them into bite-sized pieces.
13. Put the parsnips in a pot and cover them with water.
14. Salt the water and bring it to a boil.
15. Simmer the parsnips on low heat for about 25 minutes until tender.
16. Add the peeled garlic cloves to the pot when there are about 10 minutes of cooking time left.
17. Take the meat cubes out of the marinade.
18. Thread the meat cubes onto the skewers.
19. Lightly salt the skewers.
20. Grill the skewers on the grill, turning them regularly, and cook for about 10 minutes.
21. Drain the cooked parsnips and garlic.
22. Let the vegetables steam dry for a moment to release moisture.
23. Mash the vegetables into a fine puree using a potato masher.
24. Bring the cream to a boil in a small saucepan.
25. Take a small sip of the hot cream and stir it into the puree.
26. Stir in the butter and the rest of the cream into the puree.
27. Stir until the puree is smooth and creamy.
28. Season the puree with salt and pepper to taste.
29. Sprinkle chopped walnuts over the puree.
30. Serve the hot skewers together with the parsnip puree.

Nutrition per serving

kcal: 520
Protein: 31 g · Fett/Fat: 35 g · Carbs: 19 g