Follow these steps for perfect results
ground beef
ground cardamom
dried basil
salt
to taste
ground black pepper
to taste
parsnip
peeled and cut into chunks
frozen corn
frozen peas
boiling water
as needed to cover
butter
melted
Mix ground beef with cardamom, basil, salt, and pepper.
Heat a large skillet over medium-high heat.
Cook and stir beef in hot skillet until completely browned, 5 to 7 minutes.
Mix corn and peas in a bowl.
Pour boiling water over the corn and peas to cover completely.
Soak until heated through, 5 to 10 minutes.
Bring a small saucepan of water to a boil.
Cook parsnip in boiling water until fork-tender, 5 to 7 minutes.
Drain parsnip and transfer to a bowl.
Pour melted butter over parsnip.
Mash parsnip with a fork.
Divide beef between two plates.
Divide peas and corn mixture between two plates.
Divide mashed parsnips between two plates.
Expert advice for the best results
Add a dash of Worcestershire sauce to the beef for extra depth of flavor.
Use milk or cream when mashing the parsnips for a creamier texture.
Everything you need to know before you start
10 minutes
The beef mixture can be made a day ahead.
Serve in individual bowls or plates. A swirl of butter on top of the parsnip mash adds visual appeal.
Serve with a side of green beans or a simple salad.
Earthy and complements the beef and parsnip.
Discover the story behind this recipe
A variation of a classic comfort food dish.
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