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Seasonal Recipe – Beef and Parsnip Casserole

I have to admit I’ve never been that crazy about parsnips.  I must have been put off these beige, carrot-shaped veg as a child, along with swedes and turnips – all boiled to death and criminally unseasoned.  (Not my mother’s cooking by the way!).  I do try to be good and eat all my veggies – and have, in the past, forced myself to enjoy beetroot, string beans and brussels sprouts.  This winter I have set my reluctant tastebuds on the duller root vegetables – thanks mainly to Epicurian’s fantastic organic produce stall at the Hasting’s farmers market, and that cold-weather staple – yummy mixed roast vegetables.  Another favourite dinner at our place at the moment is a good old stew or casserole.  We usually do lamb shanks or vension with tomato, garlic and red wine.  However, I thought I would try something different, and try to include those pale parsnips which were on their last legs in the veggie drawer.  So, thanks to foodlovers.co.nz for a classic cold-weather casserole.
Beef and parsnip casserole
serves 4
Ingredients
500 casserole steak
1 cooking apple – peeled and sliced
1 sprig rosemary
1/2 teaspoon ground ginger
1 large onion, finely sliced
1 parsnip, sliced
2 small strips lemon peel
1 sprig thyme
1/2 teaspoon ground cloves
1 dessertspoon vinegar
1 teaspoon golden syrup
water
flour, seasoned
Method
Preheat oven to 150 C
Toss cubed meat in seasoned flour and arrange in casserole dish with apple, parsnip,onion and herb sprigs, spices and peel.
Mix vinegar and syrup with sufficient water to cover.
Cook for 2 -3 hours.
Thicken if necessary before serving with a little flour mixed with cooled cooking liquid.
Serve with mash and wilted greens.
parsnip
I have to admit I’ve never been that crazy about parsnips.  I must have been put off these beige, carrot-shaped veg as a child, along with swedes and turnips – all boiled to death and criminally unseasoned.  (Not my mother’s cooking by the way!).  I do try to be good and eat all my veggies – and have, in the past, forced myself to enjoy beetroot, string beans and brussels sprouts.  This winter I have set my reluctant tastebuds on the duller root vegetables – thanks mainly to Epicurian’s fantastic organic produce stall at the Hastings farmers market, and that cold-weather staple – yummy mixed roast vegetables.  Another favourite dinner at our place at the moment is a good old stew or casserole.  We usually do lamb shanks or vension with tomato, garlic and red wine.  However, I thought I would try something different, and try to include those pale parsnips which were on their last legs in the veggie drawer.  So, thanks to foodlovers.co.nz for a classic cold-weather casserole.
Beef and parsnip casserole
serves 4
Ingredients
  • 500 casserole steak
  • 1 cooking apple – peeled and sliced
  • 1 sprig rosemary
  • 1/2 teaspoon ground ginger
  • 1 large onion, finely sliced
  • 1 parsnip, sliced
  • 2 small strips lemon peel
  • 1 sprig thyme
  • 1/2 teaspoon ground cloves
  • 1 dessertspoon vinegar
  • 1 teaspoon golden syrup
  • water
  • flour, seasoned
Method
  • Preheat oven to 150 C
  • Toss cubed meat in seasoned flour and arrange in casserole dish with apple, parsnip,onion and herb sprigs, spices and peel.
  • Mix vinegar and syrup with sufficient water to cover.
  • Cook for 2 -3 hours.
  • Thicken if necessary before serving with a little flour mixed with cooled cooking liquid.
  • Serve with mash and wilted greens.

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