Steak with parsnip mash
It's classic steak and mash with a twist: sweet parsnip, crunchy green beans and red wine gravy make this dish a bit special
- 4 large parsnips, cut into chunks
- 2½ tbsp olive oil
- 4 frying steaks
- 200g (7oz) green beans
- 75ml (2½ fl oz) red wine
- ½ tsp grated nutmeg
If you don't like parsnips, swap them for potatoes or swede.
- Simmer the parsnips in boiling, salted water for 15 mins or until tender. Drain, reserving a cupful of the cooking water.
- Meanwhile, heat a large non-stick frying pan and add ½tbsp olive oil. Season the steaks and add to the pan. Sear for 2 mins on one side, turn over and cook for 1 min or until cooked to your liking. Remove from the pan and leave to rest on a warm plate.
- Steam the beans over simmering water for 5 mins.
- Add the wine to the steak pan and bubble quickly for 1 min to make gravy. Stir in 50ml (2fl oz) water, season and remove from the heat.
- Mash the parsnips with the remaining olive oil, nutmeg and a little of the cooking water.
- Serve the steak with the mash and beans on the side and the red wine gravy poured over the top.