Skillet Beef and Carrots with Silky Parsnip Mash

Ingredients

• 500 g lean ground beef
• 500 g parsnips, peeled and cut into small chunks
• 200 g carrots, peeled and finely diced
• 1 red onion, finely chopped
• 2 garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh thyme, leaves picked and chopped
• 1 tbsp apple cider vinegar
• 1 tsp fine sea salt
• ½ cup water

Method

1. Place the parsnip chunks into a pot, cover with cold water, bring to a boil over medium-high heat, and cook until completely fork-tender, about 15 minutes.15 min timer
2. While the parsnips boil, warm 1 tablespoon of olive oil in a wide skillet over medium heat. Add the chopped red onion and finely diced carrots, cooking until softened, about 5 minutes.5 min timer
3. Add the ground beef, minced garlic, chopped thyme, and half the sea salt to the skillet. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 6 minutes.6 min timer
4. Stir the apple cider vinegar and half cup of water into the skillet. Bring to a gentle simmer for 4 minutes until the liquid reduces slightly.4 min timer
5. Drain the boiled parsnips thoroughly, return them to the pot, and mash until smooth with the remaining tablespoon of olive oil and remaining fine sea salt.
6. Spoon the beef and carrot mixture onto plates or shallow bowls and top with generous mounds of smooth parsnip mash.