MUS­TARD ROAST BEEF WITH THYME ROASTED VEG­ETA­BLES AND GRAVY

Matamata Chronicle - - Gardening -

Ready in: 45 min Prep time: 15 min Cook time: 35 min Serves 4-5.

Thyme roasted veg­eta­bles

400g baby red or orange kumara, scrubbed and diced in 2cm chunks

400g pump­kin, peeled and diced in 2cm chunks

1 ta­ble­spoon chopped thyme leaves

Mus­tard roast beef

2-3 ta­ble­spoons whole­grain mus­tard 1 clove gar­lic, minced tea­spoon salt ta­ble­spoon ground black pep­per

600g beef rump steak

Steamed greens

1 head broccoli 2 cour­gettes 250g frozen peas

Gravy

1 ta­ble­spoon but­ter 11⁄ ta­ble­spoons flour 1 cup beef stock

40g horse­rad­ish sauce (store­bought) 3 ta­ble­spoons mayonnaise

tea­spoon mus­tard (for ex­am­ple, Di­jon or whole­grain) Pre­heat oven to 230 de­grees C. Line two oven trays with bak­ing pa­per. Al­low beef to come to room tem­per­a­ture.

Toss kumara, pump­kin and thyme with a driz­zle of oil on first pre­pared tray and sea­son with salt and pep­per. Roast for 30-35 min­utes, un­til ten­der. Turn once dur­ing cook­ing.

In a small bowl, mix mus­tard, gar­lic, salt and pep­per with a

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