Classic Rissole Roast
SERVES
4
PREP TIME
20 mins
COOK TIME
40 mins
INGREDIENTS
- 200g potatoes
- 120g parsnip
- 120g carrots
- 80g peas
- 40g sugar snaps
- 300g beef stock
- 1tbsp corn starch
- 50g salted butter
- thyme or rosemary
- salt and pepper to taste
Calories
222
Carbs
25g
Sugar
7g
Protein
5g
Fat
44g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Heat fry-pan to a medium-high heat and cook the rissoles according to the instructions on the pack. Set rissoles aside and keep warm.
- Add half the butter to pan and keep on a low heat, agitate the caramelised beef juices on the pan to help release them.
- Add a 50 gm of beef stock to corn starch, mix until a smooth paste has formed.
- Add remaining beef stock to the fry pan with the butter, bring to the boil then whisk in the paste. Continue cooking over a low heat until the desired thickness is reached. Check sauce for seasoning. Remove from the heat and add some hearty herbs, allow them to infuse in the warm sauce whilst you’re preparing the rest of the ingredients.
- Cut potatoes to desired size and place them in a pot with salted cold water, bring to the boil then let them to simmer for five minutes or until cooked before straining the potatoes removing as much moisture as possible.
- Cut carrots and parsnips to desired size, toss with potatoes, salt, pepper and oil until well coated. Place on an oven tray and into a preheated oven at 190°C. Roast until vegetables are cooked and golden brown.
- Place peas and sugar snaps in boiling salted water for 30 seconds, strain and toss with remaining butter, salt and pepper.
- Assemble roasted vegetables and greens on the plate, add rissoles and a generous serving of gravy.
