Sunday, March 21, 2010

What's for Dinner? Roast Beef w/ Parsley Compound Butter, Smashed Potatoes, Criminis and Parsnips


I slowly braised the beef in our dutch-oven then made a thin gravy from the juices which I let drown the plate.
I made the compound butter (seen sliced in a round in the picture) by mashing some good quality butter with plenty of fresh Italian parsley, garlic, s&p and a few bouquet garnis spices. Chilled it in the freezer as a small log wrapped in plastic wrap, then sliced thinly to compliment the beef. Nice!
The smashed potatoes we par-boiled, smashed with a mallet then sprinkled with s&p, Parmesan and a drizzle of EVOO. Baked until crispy outsides formed. They were very scrumptious, no doubt because they were 'Ontario Jems".
The parsnips are fail proof!! Because of their high sugar content (highest of the root vegetables - sequentiality highest on the Glycemic Index) they always crisp up perfectly in the oven!
A little spoon of crimini mushrooms/caramelized onions worked nicely with the earthiness of the dish.
Apple tart in following pictures.

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