Pesto carrots with steak and potato wedges

Name: Pesto carrots with steak and potato wedges
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 TABLESPOONS hulled sesame seed; 1 Garlic clove; 1-2 bundles (approx. 50 g) Parsley; 40 g Parmesan cheese; 7-8 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g Carrots; 1 kg new potatoes; 4 Hoof steaks (approx. 200 g each); 1 pinch Sugar; 7-10 Tbsp pink berries; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 TABLESPOONS hulled sesame seed
1 Garlic clove
1-2 bundles (approx. 50 g) Parsley
40 g Parmesan cheese
7-8 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g Carrots
1 kg new potatoes
4 Hoof steaks (approx. 200 g each)
1 pinch Sugar
7-10 Tbsp pink berries
7-10 Tbsp Aluminium foil

Directions

1
Roast the sesame seeds in a pan without fat, remove and allow to cool. Peel garlic and cut into pieces. Wash parsley, shake dry and pluck leaves from the stalks.
2
Grate cheese. Puree parsley, except for a little for garnishing, garlic, 4-5 tablespoons of oil and cheese in the universal chopper. Fold in sesame seeds. Season to taste with salt and pepper. Peel, clean, wash and slice the carrots.
3
Wash the potatoes thoroughly and cut into slices. Heat 2 tablespoons of oil in a frying pan and fry the potatoes for about 15 minutes, turning them over. Season with salt and pepper. Wash the meat and dab dry.
4
Heat 1 tablespoon of oil in a frying pan. Fry the meat for approx. 10 minutes, turning it over. Season with salt and pepper. Wrap meat in foil and leave to rest for 4-5 minutes in a warm place. Steam carrots in a pot covered with a little water for 4-5 minutes until al dente, drain.
5
Put the pesto in the pot, flip the carrots through and season with salt, pepper and sugar. Arrange potatoes, meat and carrots on plates. Garnish with parsley and season with pink berries.