Kidney beans with parsnip puree
By means of
Ingredients · Servings 4
- 1 kg parsnips
- 50g butter
- 1 dl heavy cream
- 1 ts salt
- 0.5 tsp ground pepper
- 800 g kidney beans
- 1 ts salt
- 1 tsp ground pepper
- 1 tablespoon neutral oil
- 1 tablespoon butter
- 250 g parsnips
- 2 tablespoons butter
- 0.5 tsp sugar
- 0,5 ts salt
- 100g butter
- 50 g coarsely chopped hazelnuts
Method · 1 h
- Make the parsnip puree first. Peel the parsnips and cut them into pieces. Boil the pieces in a pot of water until tender, this will take 20-25 minutes.
- Turn off the water and let the parsnips steam dry in the pot. Use a hand blender or high-speed blender to puree them until smooth. Stir in the butter and cream. Season with salt and pepper.
- Dry the meat with kitchen paper. If necessary, cut away the tendon that runs through the meat, if this has not been done beforehand. Season with salt and pepper on both sides. Fry the kidney in a hot frying pan with oil and butter, until the meat juices run clear on the top, 3-4 minutes. Turn the meat and fry for another 3-4 minutes. The meat is now medium-rare.
- Let the meat rest for a few minutes to preserve its juiciness, before cutting it into thick slices, across the grain.
- While the meat is resting, make the roasted parsnips. Peel the parsnips for roasting. Cut them into long, thin strips. Put butter in a hot frying pan, add the parsnips and sprinkle with sugar and salt. Roast them until they are tender and have a nice, golden brown color.
- Melt butter in a hot frying pan and let it turn nutty brown. Add coarsely chopped hazelnuts.
- 40–60 min
The popular cut of kidney steak, also known as butcher's cut or hanger steak, is a juicy, coarse and tender piece of steak! Here served with autumn parsnips, both pureed and fried in butter. Topped with nut butter, you get a real cozy dinner, perfect when you have dinner guests.
- 800 g kidney beans 1 tsp salt 1 tsp ground pepper 1 tbsp neutral oil 1 tbsp butter
- Parsnip puree: 1 kg parsnips 50 g butter 1 dl heavy cream 1 tsp salt 0.5 tsp ground pepper.
- Fried parsnips: 250 g parsnips 2 tablespoons butter 0.5 teaspoon sugar 0.5 teaspoon salt.
- Nut butter: 100 g butter 50 g coarsely chopped hazelnuts.
