Beef Sirloin with Fall Vegetables
8 ounces parsnips, peeled and cut into ½-inch thick slices (2 to 3 medium)
8 ounces turnips, peeled and cut into ½-inch pieces (1 medium)
2 medium carrots, cut into ½-inch slices (1 cup)
12 ounces boneless beef sirloin, cut 1-inch thick
2 garlic cloves, minced
1 teaspoon dried thyme, crushed
1 teaspoon grated gingerroot
⅛ teaspoon pepper
Dash ground cloves
¼ cup snipped chutney
1. Place a steamer basket in a large saucepan with ½ inch water; heat to boiling. Add parsnips, turnips, and carrots to basket; cover and steam for 12 to 15 minutes or till vegetables are crisp-tender.
2. Meanwhile, cut meat into 4 serving-size pieces. Combine garlic, thyme, gingerroot, pepper, and cloves; rub over both sides of meat.
3. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 12 minutes for rare or 13 to 17 minutes for medium doneness, turning meat once.
4. Discard the water for the vegetables and place vegetables in a bowl, add chutney, stirring to coat. Serve with the meat.
Total Fat 8g
Carb 27 g