Nutrition Facts
4 servings
4
Recipe for Roast Beef, Mashed Potatoes, and Celery with a Food Processor.
A delicious recipe for beef roast, mashed potatoes, and celery to make in a food processor. A guaranteed tasty and flavorful dish thanks to its herb butter!
Herb Butter
2 Fresh tarragon, leaves removed.
2 Fresh parsley, stems removed
2 Fresh coriander, trimmed
100 Semi-salted butter, cut into pieces
20 Freshly squeezed lemon juice
Beef and mashed potatoes
400 Celeriac, cut into pieces
500 Water
200 Potatoes, cut into cubes
50 Butter
800 Roast beef
200 Milk
2 pinches Freshly grated nutmeg
2 pinches Salt
2 pinches Pepper
Directions
1
Start by preparing the herb butter. Place the tarragon, parsley, and coriander in the bowl, then chop for 3 seconds/speed 7. Scrape down the sides of the bowl with a spatula.
2
Add the butter and lemon juice, then mix for 20 seconds at speed 4. Transfer the mixture onto a sheet of plastic wrap, then roll it to form a log. Reserve in the refrigerator until ready to serve. Clean the bowl.
3
For the preparation of the beef and puree, place the celery in the bowl and chop for 5 seconds/speed 6. Transfer to the steam basket.
4
Put the water in the bowl. Insert the steaming basket and add the potatoes, then steam for 15 minutes at Varoma temperature on speed 1.
5
Meanwhile, place 20 g of butter in a pan, heat over high heat, then sear the roast on all sides until it has a nice brown color. Wrap the roast in a sheet of parchment paper and set aside in the steamer.
6
Place the steaming basket in position and cook for 12 minutes/Varoma/speed 1. Remove the steaming basket without opening it and keep it closed at room temperature to keep the roast warm while preparing the puree. Remove the cooking basket and empty the bowl.
7
Place the cooked celery and potatoes in the bowl, add the milk, the remaining 30g of butter, nutmeg, salt, and pepper, mix for 30 seconds at 100°C on speed 2, then mix again for 30 seconds on speed 4.
8
Slice the roast and serve immediately, garnished with a slice of herb butter and accompanied by celery-potato puree.
9
If you do not use all the prepared butter, keep it in the freezer and use it later, for example, with a grilled dish.
10
To finish cooking the roast beef, as written here, it corresponds to a rare center. If you prefer the meat more cooked, continue cooking for an additional 5 minutes.
Ingredients
Herb Butter
2 Fresh tarragon, leaves removed.
2 Fresh parsley, stems removed
2 Fresh coriander, trimmed
100 Semi-salted butter, cut into pieces
20 Freshly squeezed lemon juice
Beef and mashed potatoes
400 Celeriac, cut into pieces
500 Water
200 Potatoes, cut into cubes
50 Butter
800 Roast beef
200 Milk
2 pinches Freshly grated nutmeg
2 pinches Salt
2 pinches Pepper
Directions
Directions
1
Start by preparing the herb butter. Place the tarragon, parsley, and coriander in the bowl, then chop for 3 seconds/speed 7. Scrape down the sides of the bowl with a spatula.
2
Add the butter and lemon juice, then mix for 20 seconds at speed 4. Transfer the mixture onto a sheet of plastic wrap, then roll it to form a log. Reserve in the refrigerator until ready to serve. Clean the bowl.
3
For the preparation of the beef and puree, place the celery in the bowl and chop for 5 seconds/speed 6. Transfer to the steam basket.
4
Put the water in the bowl. Insert the steaming basket and add the potatoes, then steam for 15 minutes at Varoma temperature on speed 1.
5
Meanwhile, place 20 g of butter in a pan, heat over high heat, then sear the roast on all sides until it has a nice brown color. Wrap the roast in a sheet of parchment paper and set aside in the steamer.
6
Place the steaming basket in position and cook for 12 minutes/Varoma/speed 1. Remove the steaming basket without opening it and keep it closed at room temperature to keep the roast warm while preparing the puree. Remove the cooking basket and empty the bowl.
7
Place the cooked celery and potatoes in the bowl, add the milk, the remaining 30g of butter, nutmeg, salt, and pepper, mix for 30 seconds at 100°C on speed 2, then mix again for 30 seconds on speed 4.
8
Slice the roast and serve immediately, garnished with a slice of herb butter and accompanied by celery-potato puree.
9
If you do not use all the prepared butter, keep it in the freezer and use it later, for example, with a grilled dish.
10
To finish cooking the roast beef, as written here, it corresponds to a rare center. If you prefer the meat more cooked, continue cooking for an additional 5 minutes.
Notes
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