Name: Veal and spinach rolls with carrot and parsnip mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 8 (about 125g each) veal rump steaks; 4 garlic cloves, crushed; 1/2 bunch silverbeet leaves, trimmed; Freshly ground pepper; 18.20 gm light olive oil; 4 parsnips, peeled, chopped; 3 large carrots, peeled, chopped; 2 sebago potatoes, peeled, chopped; 2 tsp horseradish cream; Lemon wedges, to serve

Veal and spinach rolls with carrot and parsnip mash

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Gourmet veal and spinach rolls - elegant, low-fat, and sure to impress at the dinner table.

Ingredients:

8 (about 125g each) veal rump steaks
4 garlic cloves, crushed
1/2 bunch silverbeet leaves, trimmed
Freshly ground pepper
18.20 gm light olive oil
4 parsnips, peeled, chopped
3 large carrots, peeled, chopped
2 sebago potatoes, peeled, chopped
2 tsp horseradish cream
Lemon wedges, to serve

Instructions:

1. Preheat the oven to 180°C. 2. Place veal steaks between plastic wrap and gently flatten with a rolling pin. 3. Spread a touch of garlic on both sides of each steak. 4. Layer each steak with 2 silverbeet leaves, then roll up to enclose the leaves. 5. Secure the rolls with string and season with pepper.
In a non-stick frying pan over medium-high heat, sizzle the oil until shimmering. Add the rolls and sear for around 5 minutes until beautifully browned. Then, move them to a baking tray and bake for 20 minutes until perfectly cooked.
Cook parsnip, carrot, and potato in boiling water for 15 minutes until tender. Drain and mash with horseradish cream. Season with pepper. Remove string from veal rolls, slice in half crossways, and serve with mash and lemon wedges.

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