Rib Eye Steaks with Vegetables

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Rib Eye Steaks with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
510
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie510 cal.(24 %)
Protein40.3 g(41 %)
Fat27.7 g(24 %)
Carbohydrates22.29 g(15 %)
Sugar added0 g(0 %)
Roughage4.71 g(16 %)
Vitamin A677.58 mg(84,698 %)
Vitamin D0.13 μg(1 %)
Vitamin E2.79 mg(23 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.64 mg(58 %)
Niacin13.92 mg(116 %)
Vitamin B₆0.77 mg(55 %)
Folate58.27 μg(19 %)
Pantothenic acid0.63 mg(11 %)
Vitamin B₁₂4.4 μg(147 %)
Vitamin C17.14 mg(18 %)
Potassium930.52 mg(23 %)
Calcium68.1 mg(7 %)
Magnesium67.45 mg(22 %)
Iron5.4 mg(36 %)
Zinc14.61 mg(183 %)
Saturated fatty acids5.12 g
Cholesterol105.78 mg

Ingredients

for
4
Ingredients
2 Parsnips (400 grams)
2 carrots
200 grams Celery root
Vegetable fat (for frying)
4 Ribeye Steaks (each 250 grams)
peppers
salt
3 Tbsps Canola oil
100 milliliters Vegetable broth
4 centiliters Brandy
2 Tbsps olive oil
How healthy are the main ingredients?
olive oilParsnipcarrotsalt

Preparation steps

1.

Rinse parsnips, carrots and celery root, peel and trim. Peel 1/2 of a parsnip with a vegetable peeler into thin strips. Dice the rest of the parsnips and other vegetables into cubes about 1 cm (approximately 1/2 inch).

2.

Heat frying oil in a wide saucepan (it is hot enough when small bubbles appear on a wooden spoon dipped in the oil). Fry parsnip strips in batches until crispy. Drain on paper towels and season with salt.

3.

Preheat the oven to 160°C (approximately 325°F).

4.

Rinse steaks and pat dry. Season with salt and pepper and fry in 1 tablespoon canola oil until browned on both sides. Place on a wire rack over a baking sheet in the oven and cook for 8-20 minutes (depending on meat thickness and desired doneness).

5.

Sauté diced vegetables in the remaining canola oil for 1-2 minutes, then pour in the vegetable stock and simmer until liquid has almost completely evaporated, about 5 minutes. Stir in the parsley and season with salt and pepper.

6.

Arrange vegetable cubes in pastry rings of about 8 cm (approximately 3 1/4 inch) diameter on plates and unmold. Place the steaks on top and garnish with the parsnip strips. Deglaze pan drippings with the brandy and whisk in 1-2 tablespoons water. Stir in olive oil and drizzle sauce over the vegetables and meat before serving.

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