Garlic Roast Beef with Carrot and Celeriac Mash

    50 min

    This involves spending some time in the kitchen to make two different types of purees and an orange sauce for the beef but it's worth it! It makes a delicious change from the norm.

    1 person made this

    Serves: 6 

    • For the purees
    • 5 carrots, peeled and sliced
    • 1.5 litres stock (2 x 750ml), (vegetable or beef)
    • 1 celeriac, peeled and cubed
    • 1 (3 cm) piece ginger root, peeled and diced
    • Salt and pepper to taste
    • For the beef
    • A knob of butter
    • 3 cloves garlic, minced
    • 1kg roast beef
    • For the orange sauce
    • 5 oranges
    • 1 tablespoon cornflour
    • 100ml Cointreau

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. To prepare the carrot puree: Add the carrots and 750ml stock to a saucepan and bring to a boil and simmer for 15 minutes. Drain, add the ginger and set aside..
    2. To prepare the celeriac puree: Add the celeriac and 750ml stock to another saucepan and bring to the boil, simmer for 15 minutes. Drain, season and set aside.
    3. Use a blender to puree the carrots and then the celery. Season with salt and pepper. Set aside in 2 separate bowls.
    4. Add a knob of butter and the garlic to a casserole pot and cook over medium heat until golden brown. Add the roast and cook on high heat for 1 minute per side. Reduce to low heat and cover. Simmer for 20 minutes.
    5. Meanwhile, to prepare the orange sauce: Zest one orange, then peel it and remove the segments. Set aside.
    6. Squeeze the juice of the remaining 4 oranges and add to a small saucepan with the Cointreau and cornflour; stir and cook over low heat until thick. Add the zest and set aside.
    7. Remove the roast from the oven and set aside for a few minutes before slicing. Warm the two purees. Serve together with the orange sauce.

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