Steamed vegetables with roast beef and horseradish cream sauce

Name: Steamed vegetables with roast beef and horseradish cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 300 g baby potatoes; 7-10 Tbsp Salt; 1/2 package (375 g) deep-frozen colourful pan-fried vegetables "Holsteiner style" (vegetable preparation with spicy sauce without fat); 25 g clarified butter; 7-10 Tbsp black pepper; 1 package (250 ml) Horseradish cream sauce; 1/4 collar Parsley; 4 discs Roast beef cold cuts (approx. 40 g each); 1 TABLESPOON Roasted onions; 7-10 Tbsp Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

300 g baby potatoes
7-10 Tbsp Salt
1/2 package (375 g) deep-frozen colourful pan-fried vegetables "Holsteiner style" (vegetable preparation with spicy sauce without fat)
25 g clarified butter
7-10 Tbsp black pepper
1 package (250 ml) Horseradish cream sauce
1/4 collar Parsley
4 discs Roast beef cold cuts (approx. 40 g each)
1 TABLESPOON Roasted onions
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook in boiling salted water for about 20 minutes. Drain, rinse and peel. Put the vegetables in a hot pan without fat and fry over medium heat while turning for 6-8 minutes. In the meantime heat clarified butter in a second pan and fry the potatoes in it until golden brown. Season with salt and pepper.
2
Put the sauce in a small pot and heat it up. Wash parsley, dab dry and chop finely. Arrange the vegetables, potatoes, roast beef and sauce on two plates, sprinkled with fried onions and parsley. Sprinkle with pepper and serve garnished with parsley as desired. Add the rest of the sauce extra