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Carrot-ginger puree with beef steaks

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Ingredients for 2 servings:

  • 200 g floury potatoes
  • 500 g carrot(s)
  • 500 ml vegetable stock
  • 2 beef steaks (150 g each)
  • Salt and pepper, colorful
  • 1 tsp vegetable oil
  • 50 ml milk, low-fat, hot
  • ½ tsp ginger root, grated
  • n. B. Thyme
  • n. B. Pepper berries, pink

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the potatoes and carrots, dice them, and cook in broth for about 15 minutes. Pat the beef steaks dry and season with salt and pepper. Heat oil in a pan and fry the steaks for about 3-5 minutes on each side. Drain the diced carrots and potatoes, roughly mash them with milk, and season with ginger and salt. Serve the carrot and ginger puree with the steaks and garnish with thyme and pink peppercorns, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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