Corned beef with smashed turnips and pars­ley sauce

The Daily Telegraph - Saturday - - FOOD DRINK -

IN­GRE­DI­ENTS

1kg salt-cured sil­ver­side beef joint 2 bay leaves

1 onion, chopped heat and sim­mer for 20 min­utes or un­til ten­der.

Drain the turnips and re­turn to the pan. Add the but­ter and sea­son with salt and pep­per. Smash the turnips roughly us­ing a potato masher.

To make the pars­ley sauce, melt the but­ter in a saucepan over a medium heat. Stir in the onion and cook for a minute, then stir in the flour and cook, stir­ring, for about a fur­ther minute. Add the re­main­ing re­served beef cook­ing liq­uid, the milk, pars­ley, mus­tard and nut­meg, and sea­son with salt and pep­per, whisk­ing un­til you have a smooth con­sis­tency. Cook for an­other three min­utes, whisk­ing con­stantly, un­til the sauce thick­ens.

To serve, slice the beef against the grain on to a warmed plat­ter and spoon the smashed turnips along­side. Pour the pars­ley sauce into a warmed jug and then over the meat when you are ready to serve.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.