Beef Rump & Kumara Fries
with Apple Salad & Beetroot Relish
A plant-based version of beef rump, yes it can be done. A sweet beetroot relish on the side gives us a match we never knew we needed. It’s perfect for dipping the fries in too!
This recipe is under 650kcal per serving.
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
2
Kumara
1
carrot
1
apple
1 packet
Beef Rump
1 packet
Mixed Salad Leaves
1 packet
Beetroot Relish
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Peel orange kumara and cut into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice radish. Thinly slice apple into wedges.
• When the fries have 10 minutes remaining, place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened, then season with salt and pepper. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large bowl, combine radish, apple, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste. • Divide kumara fries, beef rump and apple salad between plates. • Serve with beetroot relish. Enjoy!