Carrot parsnip stew
A delicious stew with just a few ingredients. Nice and easy to prepare, we like! Here is the recipe from Eko Menu, get to work!
Needed
4 Persons | 30 minutes
- 400 gr steak
- 1 kg potatoes
- 500 gr carrot
- 500 gr parsnips
- 4 onions
- salt and pepper (to taste)
- 3 tbsp cooking oil
Preparation
- Let the steak come to room temperature at least 15 minutes in advance. This keeps the meat nice and tender.
- Bring a large pan of water and a pinch of salt to a boil. Wash or peel the potatoes and cut into pieces. Peel the carrot and parsnip and cut small. Cook the potatoes, carrot and parsnips for 15-20 minutes until tender. Then drain the water and collect some of the cooking liquid.
- Meanwhile, peel the onion and cut into half rings. Heat oil in a frying pan and fry the onion over low heat until brown and soft, 10-15 minutes.
- Preferably fry the steak in a small frying pan. Pat the steak dry with paper towels. Heat oil in a frying pan and sear the meat over high heat. Lower the heat and cook for about 2-3 minutes per side (“medium”). Preferably use meat tongs to turn the meat and season with salt and pepper. Remove the steak from the pan, wrap it in aluminum foil and let it rest for another 5 minutes (e.g., on a warm plate).
- Mash the potatoes, carrot, parsnip and onion well and add just as much cooking liquid until you get a creamy puree. Taste and season with salt and pepper. Serve the stew with the steak and fried onions.
Tip: You can also keep some of the finely chopped, cooked parsnips and carrots aside and stir them into the stew only after mashing. This gives the stew a nice bite.