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Veal and spinach rolls with carrot and parsnip mash

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings
  • Advanced


  • 8 (about 125g each) veal rump steaks
  • 4 garlic cloves, crushed
  • 1/2 bunch silverbeet leaves, trimmed
  • Freshly ground pepper
  • 1 tablespoon light olive oil
  • 4 parsnips, peeled, chopped
  • 3 large carrots, peeled, chopped
  • 2 sebago potatoes, peeled, chopped
  • 2 teaspoons horseradish cream
  • Lemon wedges, to serve


  • 1
    Preheat oven to 180°C. Place the veal steaks between two sheets of plastic wrap. Use a rolling pin to flatten slightly. Spread both sides of each steak with a little garlic. Top with 2 silverbeet leaves. Roll up to enclose the leaves. Secure with string and season with pepper.
  • 2
    Heat the oil in a non-stick frying pan over a medium-high heat. Add rolls and cook, turning, for about 5 minutes or until browned. Transfer to a baking tray and roast for 20 minutes or until cooked through.
  • 3
    Meanwhile, cook the parsnip, carrot and potato in a large saucepan of boiling water for 15 minutes or until tender. Drain and mash with the horseradish cream. Season with pepper. Remove the string from the veal rolls and slice in half crossways. Serve the veal with the mash and lemon wedges.

Source: taste.com.au


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