Steak with Horseradish Cream, Roasted Parsnips and Watercress
A handmade horseradish cream gives this dish authenticity, while the roasted parsnips add sweetness.
Mix the horseradish cream ingredients together in a small bowl and season to taste.
Preheat the oven to 200°C and line a oven tray with baking paper. Put the parsnip slices on the tray and mix through 2 tablespoons of oil and season with salt. Spread the slices out so they are side by side and roast in the oven for 20 mins or until browned and tender to the bite.
When the parsnips are almost ready, rub the garlic salt mix all over the steak and pan fry in 2 tablespoons of oil or until cooked to your liking. Serve the steak with the parsnips, a side of rocket and horseradish cream and a lemon wedge for squeezing.
Parsnip, peeled and quartered lengthways
Garlic cloves, peeled and crushed with 1 teaspoon of salt
Lemons, cut into wedges
4 tablespoons Olive oil
For the horseradish cream:
Gherkins, finely diced
Chives, thinly sliced