Beef Roast with Broccolini and Sweet Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
12 oz (4 servings) Chef Meg's Beef Roast2 c sweet potatoes, baked or steamed (about 2 large sweet potatoes)2 c broccolini, washed and trimmed (1 bunch)4 t almonds, slivered1/2 lemon, juiced8 T (4 servings) Chef Meg's Caramelized Onionspinch black pepper
Microwave or bake the sweet potatoes until tender.
Steam or simmer broccolini in water until just tender. immediately place the broccolini in a bowl filled with ice water to stop the cooking. Slice the warmed meat. Heat a non-stick saute pan to medium high heat. Add drained broccolini to the warmed pan. Saute for two minutes. Add almonds and continue to cook for one minute. Remove the pan from heat; add lemon juice and season with pinch of black pepper.
To serve: Place 3 oz meat (about the size of the palm of your hand) on a plate. Top with 2 T caramelized onions. Serve with 1/2 c broccolini and 1/2 c sweet potatoes.
Steam or simmer broccolini in water until just tender. immediately place the broccolini in a bowl filled with ice water to stop the cooking. Slice the warmed meat. Heat a non-stick saute pan to medium high heat. Add drained broccolini to the warmed pan. Saute for two minutes. Add almonds and continue to cook for one minute. Remove the pan from heat; add lemon juice and season with pinch of black pepper.
To serve: Place 3 oz meat (about the size of the palm of your hand) on a plate. Top with 2 T caramelized onions. Serve with 1/2 c broccolini and 1/2 c sweet potatoes.
Nutritional Info Amount Per Serving
- Calories: 341.6
- Total Fat: 10.9 g
- Cholesterol: 75.6 mg
- Sodium: 102.5 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 5.8 g
- Protein: 31.1 g
Member Reviews
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RAIN247FIRE
wiki DEF: "Broccolini is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. Although often misidentified as young broccoli, it is a cross between broccoli and kai-lan, Chinese broccoli. Broccolini's flavor is sweet, with notes of both broccoli and asparagus." - 6/12/11