Sunday lunch yesterday was a delicious fillet steak from Tom Durcan's in The English Market. I served this delicious piece of beef with baked kohlrabi chips (fries) and three types of purée; carrot & cumin, pea & mint and kohlrabi.
Accidental purée tri-colour
For the perfect tasty morsel of meat, read my blog on how to cook the perfect steak.
Kohlrabi is a fantastic new find of mine, which can be picked up at the Quay CoOp. It's like a turnip, but not as strong tasting. It's a starchy vegetable which is ideal for roasting, but at only 6g of carbohydrates per 100g (compared to potato's 17g!) it's a fantastic alternative.
For The Kohlrabi Chips:
1. Cube the kohlrabi and par-boil in salted water until knife-soft. This should take about 15 minutes.
2. Cover with rapeseed oil and sprinkle over a little salt and pepper.
4. Roast in a pre-heated oven at 180C/355F for 30 minutes, turning occasionally, until crispy on the outside.
For The Kohlrabi Purée:
1. Cube the kohlrabi and par-boil in salted water until knife-soft. This should take about 15 minutes.
2. Blend in a food processor with salt, pepper and a generous knob of butter.
Pro-Tip: Par boil all your kohlrabi and separate into chips and mash to make your Sunday dinner appear extra-posh!
For The Carrot Purée:
1. Slice fresh carrots and par-boil in salted water until knife-soft. This should take about 10 minutes.
2. Blend in a food processor with salt, pepper and a teaspoon of cumin.
For The Pea Purée:
1. Boil fresh peas in salted water until soft. This should take about 15 minutes. (Tinned ones will do in a pinch, but make sure to choose the low-sugar version.)
2. Blend in a food processor with salt, pepper and a handful of chopped fresh mint.
Serve it all up and bask in the admiring glances of your Sunday Dinner Guests!
Man, I don't think I've ever typed the word purée so often.
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