Herbed Beef and Carrot Skillet with Parsnip Mash

Ingredients

• 450 g ground beef, lean
• 1 tbsp olive oil
• 400 g parsnips, peeled and cut into 1-inch chunks
• 200 g carrots, peeled and finely diced
• 1 yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves, chopped
• ¾ tsp fine sea salt

Method

1. Place parsnip chunks in a medium saucepan, cover with cold water, and bring to a boil. Simmer until completely tender when pierced with a fork, about 15 minutes.15 min timer
2. While parsnips boil, heat olive oil in a wide skillet over medium heat. Add diced onion, carrots, minced garlic, fresh thyme, and sea salt. Sauté until softened, about 5 minutes.5 min timer
3. Add ground beef to the skillet. Cook, breaking apart with a wooden spoon, until browned and cooked through, about 7 minutes.7 min timer
4. Drain the cooked parsnips thoroughly, return them to the warm saucepan, and mash with 1 tablespoon of cooking water until smooth.
5. Spoon the mashed parsnip into bowls and ladle the seasoned beef and carrot mixture over the top.