John Myers
Beef Hip on Potato and Garlic Puree with Zucchini Chard Rolls
The perfect beef hip on potato and garlic puree with zucchini chard rolls recipe with a picture and simple step-by-step instructions.
- 2 Beef rump steak
- 2 Potatoes
- 1 Swiss chard fresh
- 2 Toes Garlic
- 1 Zucchini yellow
- 100 g Sheep cheese
- 1 tbsp Pine nuts
- 100 ml Lactose-Free milk
- Rosemary, salt, pepper, olive oil, vegetable broth free of yeast
- A little mozzArellA to bAke
- Take the meat out of the fridge, dab with paper towel, then marinate with pepper and olive oil
- Peel the potatoes and cook them in salted water
- Slightly salt the milk and bring to the boil together with the garlic cloves, then reduce for approx. 10 minutes
- Use the peeler to slice the zucchini into strips, season with salt, then fry on both sides in a little olive oil
- Cut the chard into fine strips, then heat it in the “Zucchini frying pan” and let it disintegrate a little. Toast the pine nuts fat-free in a separate pan
- Mash the sheep’s cheese with a fork, then mix thoroughly with the Swiss chard and pine nuts. Pour the mixture into the zucchini, roll up, place in an ovenproof dish, sprinkle with a little mozzarella and then bake in the oven at 180 ° for about 15 minutes
- Drain the potatoes, allow them to evaporate, then pour the garlic milk over them and squeeze into the puree (if necessary, season a little with vegetable stock or salt)
- Salt the steaks, then fry them on both sides in not too high a heat (no oil in the pan, because the steaks were marinated in oil) together with the rosemary sprigs for about 3 minutes, then leave to rest in aluminum foil for 5 minutes ( can also be put in the oven, which has already been switched off, where the courgette rolls were in!)
- Season the mashed potatoes to taste and serve with the courgette rolls and the hip steaks. If you like, you can also make a little sauce from the leftover roast. Bon appetit
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