Thought of this when I only had a few minutes to whip up dinner, and no potatoes. The parsnips really add to the flavor. All measurements are approximate.

Gallery

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix ground beef with cardamom, basil, salt, and pepper.

    Advertisement
  • Heat a large skillet over medium-high heat. Cook and stir beef in hot skillet until completely browned, 5 to 7 minutes.

  • Mix corn and peas in a bowl. Pour enough boiling water over the corn and peas to cover completely; soak until heated through, 5 to 10 minutes.

  • Bring a small saucepan of water to a boil. Cook parsnip in boiling water until fork-tender, 5 to 7 minutes; drain and transfer parsnip to a bowl. Pour butter over parsnip and mash with a fork.

  • Divide beef, peas and corn mixture, and mashed parsnips between two plates.

Nutrition Facts

479 calories; protein 22.8g 46% DV; carbohydrates 34.6g 11% DV; fat 28.7g 44% DV; cholesterol 98.4mg 33% DV; sodium 275.5mg 11% DV. Full Nutrition