Roast beef topside with honey mustard parsnips
Rich Harris shows you how to make this delicious roast beef recipe - perfect for Mother's Day.
Recipe - Serves: 8
2 red onions
1.2kg Waitrose Beef Topside
3 sprigs fresh thyme
500g parsnips, peeled and cut into wedges
2 tbsp Waitrose Leckford Estate Cold Pressed Rapeseed Oil
1 tbsp Duchy Originals From Waitrose Organic Wholegrain Mustard with Honey
1. Preheat the oven to 200ºC, gas mark 6. Cut the onions into chunks and arrange in a roasting tin. Set the beef joint on top, season and scatter with the thyme. Place in the oven for 20 minutes.
2. Meanwhile, parboil the parsnips for 5 minutes until partly softened. Drain well. Mix together the oil and mustard and toss with the parsnips. Arrange round the beef and return to the oven for 30-45 minutes, depending on how you like your beef. Turn the parsnips halfway through cooking.
3. Remove the beef from the oven and leave to rest in a warm place for 10 minutes. Slice and serve with the parsnips.
Typical values per serving: