Roast Beef with Creamy Parsnips and Horseradish
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
Temperature: Gas Mark 4 – 5, 180oC, 350oF
- Weigh a lean rib of beef, topside or sirloin joint.
- 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.
- 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.
Serve the joint with creamy parsnips, steamed green vegetables, creamy horseradish mash and Yorkshire puddings.