Rib Eye Steaks with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 40.3 g | (41 %) | ||
| Fat | 27.7 g | (24 %) | ||
| Carbohydrates | 22.29 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.71 g | (16 %) |
| Vitamin A | 677.58 mg | (84,698 %) | ||
| Vitamin D | 0.13 μg | (1 %) | ||
| Vitamin E | 2.79 mg | (23 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.64 mg | (58 %) | ||
| Niacin | 13.92 mg | (116 %) | ||
| Vitamin B₆ | 0.77 mg | (55 %) | ||
| Folate | 58.27 μg | (19 %) | ||
| Pantothenic acid | 0.63 mg | (11 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 17.14 mg | (18 %) | ||
| Potassium | 930.52 mg | (23 %) | ||
| Calcium | 68.1 mg | (7 %) | ||
| Magnesium | 67.45 mg | (22 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Zinc | 14.61 mg | (183 %) | ||
| Saturated fatty acids | 5.12 g | |||
| Cholesterol | 105.78 mg |
Ingredients
- Ingredients
- 2 Parsnips (400 grams)
- 2 carrots
- 200 grams Celery root
- Vegetable fat (for frying)
- 4 Ribeye Steaks (each 250 grams)
- peppers
- salt
- 3 Tbsps Canola oil
- 100 milliliters Vegetable broth
- 4 centiliters Brandy
- 2 Tbsps olive oil
Preparation steps
Rinse parsnips, carrots and celery root, peel and trim. Peel 1/2 of a parsnip with a vegetable peeler into thin strips. Dice the rest of the parsnips and other vegetables into cubes about 1 cm (approximately 1/2 inch).
Heat frying oil in a wide saucepan (it is hot enough when small bubbles appear on a wooden spoon dipped in the oil). Fry parsnip strips in batches until crispy. Drain on paper towels and season with salt.
Preheat the oven to 160°C (approximately 325°F).
Rinse steaks and pat dry. Season with salt and pepper and fry in 1 tablespoon canola oil until browned on both sides. Place on a wire rack over a baking sheet in the oven and cook for 8-20 minutes (depending on meat thickness and desired doneness).
Sauté diced vegetables in the remaining canola oil for 1-2 minutes, then pour in the vegetable stock and simmer until liquid has almost completely evaporated, about 5 minutes. Stir in the parsley and season with salt and pepper.
Arrange vegetable cubes in pastry rings of about 8 cm (approximately 3 1/4 inch) diameter on plates and unmold. Place the steaks on top and garnish with the parsnip strips. Deglaze pan drippings with the brandy and whisk in 1-2 tablespoons water. Stir in olive oil and drizzle sauce over the vegetables and meat before serving.
