Lemon Rosemary Basil & Beef with Lemon Parsnip Mashers

Lemon Rosemary Basil & Beef with Lemon Parsnip Mashers 

1 lb. grass-fed beef
sea salt and pepper
zest and juice of 1 lemon, divided 
2 Tbs. fresh rosemary
2 Tbs. fresh basil

2 large parsnip roots, peeled and chopped
2 large carrots, peeled and shredded
remaining 1/4 portion of lemon juice
2 Tbs. pastured butter (Kerrygold, of course), divided
1 tsp. lemon salt

fresh greens or baby spinach

 

In a medium skillet over moderate heat, cook the beef until the fat begins to render. Salt and pepper liberally. 

Add 3/4 of the lemon juice, a pinch of zest and half the fresh herbs.

Continue cooking, covered, until the lemon juice is just about evaporated.

 

Meanwhile, in a large sauce pot, boil the parsnips in water until super soft. 
Drain and whip, mash, smash until smooth in a food processor or high-speed blender, adding half the butter.

In a separate skillet, heat the remaining butter until bubbly and add shredded carrots. Cook until crispy gold. Fold into the mashed parsnips, adding the remaining lemon juice and lemon salt.

 

Serve a giant glob of mashers beneath spoonfuls of Lemon Rosemary Basil and Beef, garnished with the remaining zest and fresh herbs.

 

And, throw in some extra greenery in the form of baby spinach or your favorite leaf.