Mashed potatoes have their time and place, but so does the parsnip. Slight sweet and yet spicy, the parsnip is a nice balance to the rich steak. Served along with a side of orange marmalade glazed carrots and this is a well rounded satisfying meal.

We Provide
  • 2, 5 Oz. Steaks
  • 2 Parsnips
  • 2 Tablespoon Butter
  • 1 Carrot
  • 1 Tablespoon Orange Marmalade
  • ¼ Oz. Parsley
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Sauce Pan
  • Cutting Board
  • Chefs Knife
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Step 1


Fill sauce pan ¾ full and bring to a boil over high heat. While that heats up, peel and chop the parsnips. Once the parsnips are peeled, salt the water and add in the chopped parsnips. Bring to a boil and cook for 8-10 minutes.

Step 2


While the parsnips cook, preheat sauté pan over high heat with 1 tablespoon olive oil. While that heats up, season steak with salt and pepper. Once the oil in the pan starts to smoke, reduce heat to medium and add seasoned steak. Cook on both sides for 4 minutes.

Step 3


While the parsnips and steak cook, slice the carrot at an angle 1/8 inch thick and set aside.

Step 4


Once the parsnips have cooked for 8-10 minutes and are knife tender, drain off the water and add season with 1 tablespoon butter, salt and pepper. Smash with a fork or a potato smasher and set aside.

Step 5


Once the steak has cooked on both sides, remove from heat and let rest. Add 1 tablespoon butter to the same sauté pan you cooked the steak in. Add in the sliced carrots and orange marmalade and a tiny splash of water. Season with salt and pepper, cover and cook over medium heat for 3 minutes, knowing that the thicker the carrots are cooked the longer they will take to cook. At the end of the 3 minutes, remove lid and let sauce thicken.

Step 6


While the carrots finish, roughly chop the parsley and its time to start plating. Create a bed of the smashed parsnips and top with the steak. Serve next to half of the carrots and top with a sprinkle of fresh parsley.



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