Beef Rissoles & Peppercorn-Leek Sauce
with Roasted Veggies & Parsley
When you think of leek it’s of cosy nights, but let’s spice things up and give this creamy leek sauce a kick of pepper. Coat beef rissoles in the sauce and suddenly your roast veggies and rissoles have been transformed into the new hot topic at dinner.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1
parsnip
2
potato
1
leek
½ sachet
black peppercorns
1 sachet
Aussie Spice Blend
1 packet
beef mince
1 sachet
Garlic & Herb Seasoning
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½ packet
cream
(Contains Milk; )
1 bag
parsley
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot, parsnip and potato into bite-sized chunks. Thinly slice white and light green parts of leek. • Lightly crush black peppercorns (see ingredients) in a mortar and pestle, or in their sachet using a rolling pin.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• Place carrot, parsnip and potato over two lined oven trays. Sprinkle over Aussie spice blend, drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out evenly and roast until tender, 25-30 minutes.
Little cooks: Kids can help toss the veggies.
• In a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs and the egg. • Using damp hands, roll heaped spoonfuls of beef mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person).
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Transfer rissoles to a plate and over to keep warm.
• Wipe out the frying pan, then to medium heat. Cook leek, stirring, until softened, 4-5 minutes. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Add peppercorns and cook until fragrant, 1 minute. • Reduce heat to medium-low, then add cream (see ingredients) and stir until slightly reduced, 1-2 minutes. Season generously with salt.
• Divide beef rissoles and roasted veggies between plates. • Spoon over peppercorn-leek sauce. Tear over parsley to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the garnish!