The crisp texture of celeriac plays with the succulent roast beef to create a winning meal.
Ingredients
- 1kg piece of beef fillet, trimmed
- 2 teaspoons olive oil
- Juice of 1/2 large lemon
- 1 small celeriac bulb (about 550g – see note), peeled, quartered
- 1 tablespoon low-fat mayonnaise
- 1/4 cup (3 tablespoons) natural skim-milk yoghurt
- 2 teaspoons Dijon mustard
- 2 tablespoons chopped flat-leaf parsley leaves
- 2 tablespoons finely chopped chives, plus extra to garnish
- 280g steamed baby green beans, to serve
Method
- Step 1Preheat oven to 200°C. Season beef with salt and pepper. Heat oil in an ovenproof frypan on high heat. Brown beef all over for 2 minutes, then transfer to oven for 35-40 minutes for medium-rare, or until cooked to your liking. Cover loosely with foil and set aside to rest for 6-8 minutes.
- Step 2Meanwhile, place the lemon juice in a bowl. Use a V-slicer, mandoline or coarse grater to finely shred celeriac into the bowl. You need about 1 1/4 cups (300g) shredded celeriac. Combine mayonnaise, yoghurt, mustard, parsley and chives in a large bowl, season with salt and pepper, add celeriac and toss well to combine.
- Step 3Slice beef and serve with celeriac and beans, scattered with chives.
- High protein
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2421 kj
Energy
35g
Fat Total
13g
Saturated Fat
5g
Fibre
58g
Protein
147mg
Cholesterol
233.66mg
Sodium
6g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
Celeriac is available from May to August from selected greengrocers.
- Author: Kate Nichols
- Image credit: Ian Wallace
- Publication: Taste.com.au
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