Sliced beef with radicchio and mashed turnip

Name: Sliced beef with radicchio and mashed turnip
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Turnips; 500 g Potatoes; 7-10 Tbsp Salt; 1 (approx. 250 g) Head Radicchio; 100 g Walnut kernels; 250 g Herbal Siddlings; 2 Onions; 1 Rosemary stalk; 3 Beef rump steaks (approx. 200 g each); 4 TABLESPOONS Oil; 4 TABLESPOONS Sherry; 4 TABLESPOONS Pear syrup; 100 ml Vegetable broth; 7-10 Tbsp Pepper; 250 ml Milk; 50 g Butter or margarine

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Turnips
500 g Potatoes
7-10 Tbsp Salt
1 (approx. 250 g) Head Radicchio
100 g Walnut kernels
250 g Herbal Siddlings
2 Onions
1 Rosemary stalk
3 Beef rump steaks (approx. 200 g each)
4 TABLESPOONS Oil
4 TABLESPOONS Sherry
4 TABLESPOONS Pear syrup
100 ml Vegetable broth
7-10 Tbsp Pepper
250 ml Milk
50 g Butter or margarine

Directions

1
Peel the turnip and cut into cubes. Peel and wash the potatoes and cut them into halves or quarters depending on their size. Cook potatoes and rutabaga in boiling salted water for 20-25 minutes.
2
Clean, wash and cut the radicchio into pieces. Roughly chop the walnuts. Clean the mushrooms and quarter them lengthwise. Peel and finely dice onions. Wash rosemary, dab dry and chop needles finely, except for something to garnish.
3
Dab meat dry and cut into thin strips.
4
Heat 2 tablespoons of oil in a frying pan, fry the mushrooms in it while turning and remove. Add 2 tablespoons of oil to the pan and fry the meat for 2-3 minutes, turning it over. Add the onions and radicchio and fry for approx. 5 minutes.
5
Add the mushrooms, walnuts and chopped rosemary. Deglaze with sherry, pear syrup and vegetable stock. Season with salt and pepper and simmer at low heat for about 5 minutes.
6
Bring milk and fat to the boil. Drain the turnip potatoes, add the milk-butter mixture and mash with a potato masher until mashed. Season to taste with salt. Arrange the mashed potatoes and shredded potatoes on plates and garnish with rosemary.