Roast Beef with Creamy Parsnips and Horseradish

Roast Beef with Creamy Parsnips and Horseradish

Serves: 6-8

Ingredients

  • 1.25 kg (2½ lb) lean rib of Scotch Beef, topside or sirloin joint

  • 450 g (1 lb) parsnips, peeled and cut into chunks

  • 30 ml (2 tbsp) horseradish sauce

  • 45 ml (4 tbsp) creme fraiche

  • 15 ml (1 tbsp) flat leaf parsley, chopped

Cooking Method

Temperature: Gas Mark 4 – 5, 180oC, 350oF

  1. Weigh a lean rib of beef, topside or sirloin joint.
  2. Place parsnips, peeled and cut into chunks, into the bottom of a large roasting tin with the beef on a trivet over the top. Open roast in a preheated oven for the calculated cooking time.
  3. When the beef and parsnips are cooked. Stir half of the following through the crispy parsnips. Mix together horseradish sauce, creme fraiche and parsley. Stir half of this mixture through the crispy parsnips and stir the remainder through mashed potatoes.

Serving suggestions

Serve the joint with creamy parsnips, steamed green vegetables, creamy horseradish mash and Yorkshire puddings.

Where can I buy Scotch Beef and Scotch Lamb?

Scotch Beef and Scotch Lamb PGI are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef and Scotch Lamb PGI at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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