Beef Skewers with Parsnip Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 60.7 μg | (101 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,292 mg | (32 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the beef skewers
- 1 handful parsley
- 1 handful cilantro
- 2 sprigs mint
- 2 garlic cloves
- 3 Tbsps olive oil
- 1 organic lemon (zest and juice)
- peppers
- ground Cumin
- 500 grams Beef fillet
- salt
- For the parsnip puree
- 500 grams Parsnips
- salt
- 1 garlic clove
- 150 milliliters Whipped cream
- 1 Tbsp butter
- peppers
- 2 Tbsps chopped Walnut
Preparation steps
For the beef skewers: Rinse the parsley, cilantro and mint, shake dry and pluck leaves. Peel the garlic. Place the herbs, garlic and oil in a food processor and pulse until fine. Stir in the lemon zest and lemon juice, and season with pepper and cumin to taste. Rinse the beef, pat dry and chop into cubes. Place in a dish and cover with the marinade. Cover and refrigerate for 1 hour.
For the parsnip puree: Peel and chop the parsnips. Place in a pot and cover with water. Bring to a boil and simmer until soft, about 25 minutes. Add the garlic during the last 10 minutes.
For the beef skewers: Remove the beef from the marinade and thread onto the skewers. Season with salt to taste. Cook on the grill, while turning, about 10 minutes.
For the parsnip puree: Drain the parsnips and return to the hot pot to dry. Mash with a potato masher. Place the cream in a pot and bring to a boil. Add some of the cream to the parsnips. Add the butter and the remaining cream to the parsnips, and continue stirring until very creamy. Season with salt and pepper to taste. Garnish with the walnuts.
For serving: Serve the beef skewers with the parsnip puree.
