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Beef and roasted parsnips with horseradish cream is a classic dish that combines rich flavors with a touch of sharpness. This meal is perfect for a hearty dinner or special occasion, offering a balance of savory meat and sweet, earthy root vegetables.
Ingredients
- 1.5 pounds of beef roast (sirloin or ribeye)
- 4 large parsnips, peeled and cut into chunks
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- For the horseradish cream:
- ½ cup sour cream
- 2 tablespoons prepared horseradish
- 1 teaspoon lemon juice
- Fresh chives, chopped (optional)
Preparation
Preheat your oven to 400°F (200°C). Season the beef with salt and pepper. Heat a skillet over medium-high heat and sear the beef on all sides until browned. Transfer the beef to a roasting pan and cook in the oven for about 20-25 minutes for medium-rare, or longer depending on your desired doneness. Let it rest for 10 minutes before slicing.
While the beef is roasting, prepare the parsnips. Toss the chunks with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven alongside the beef for 25-30 minutes, or until golden and tender.
Making the Horseradish Cream
In a small bowl, combine sour cream, horseradish, and lemon juice. Mix well. Add chopped chives if desired. Adjust the horseradish amount to taste, depending on how spicy you like it.
Serving Suggestions
Arrange sliced beef on a platter alongside the roasted parsnips. Serve with a dollop of horseradish cream on the side or drizzled over the meat. This dish pairs well with a simple green salad or crusty bread.
Enjoy this hearty and flavorful meal that combines tender beef, sweet roasted parsnips, and a zesty horseradish sauce. Perfect for a cozy dinner or entertaining guests!