Porterhouse with Parsnip Puree & Summer Vegetables

Paleo – serves 2

Ingredients

  • 2 x 200g Porterhouse steaks
  • 2 x large parsnips, peeled and core removed
  • 1 tbsp almond milk
  • Himalayan rock salt & pepper
  • 2 x zucchini, julienned (yes again)
  • 1/2 brocolli, cut into florets
  • 125g semi sundried tomatoes, sliced
  • 35g pinenuts, toasted for 4 minutes
  • 1/2 lemon juice (a little bit of shaved lemon rind as well)
  • Handful of basil or dill, sliced finely
  • 1/2 tbsp olive oil

You can add any other vegetables to this mix, basically anything you have at home – cauliflower is good as well, or some sliced snowpeas, just steam them all, chop into smaller pieces and mix through the zucchini. I swear the next recipe won’t have zucchini!!!

Method

  • Heat large frypan, and brush with a touch of olive oil. Add steaks (ensure they are room temperature) and cook as desired. Set aside to rest for 5 minutes
  • Add zucchini, sundried tomatoes, lemon juice and rind, mint, basil or dill and a drop of olive oil to a large bowl. Set aside
  • Steam parsnip for 4 minutes, add to a mixmaster (or mash) with almond milk and season with salt and pepper
  • Steam brocolli for 4 minutes, then cut into smaller chunks and add to the zucchini bowl. Add pinenuts at the last minute, mix through and serve on top of parsnip puree

 

 

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