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Roast Beef with Rosemary and Thyme Recipe by Parsnips & Pears

Recipe time!

The nights are drawing in and the air is getting nippy, it’s the perfect time to enjoy a roast!

This traditional roast beef dish from Parsnips & Pears will warm you up on a winter weekend whilst any left over meat can be used for weekday lunches. Parsnips & Pears are traditional farmers, growing, harvesting, baking, making and supplying traditional fresh food and produce on SHOPS.


Ingredients (serves 4)

  • 1kg topside joint
  • 5 parsnips
  • 5 red onions
  • Coconut oil
  • 3 tsp of dried rosemary
  • 3 tsp of dried thyme
  • Sea salt
  • Pepper

Cooking time:1-1.5 hours



1.Set your oven to 200ºC. Rub your beef in a good pinch of salt and the rosemary and thyme. Grind fresh pepper over the top and let it sit on a roasting tray.

2.Cut your parsnips into half (if they are large ones do them into quarters) Peel the onions and cut them into quarters. Melt 2 TBSP of coconut oil in a pan (on a low heat) add another pinch of salt and some pepper.

3.Rub the veg into coconut oil. I just throw the veg in the pan and massage with my hands. Once the veg is covered in oil place around the meat on the roasting tray.

4. Now place in the oven. The roasting time is based on the weight of the joint; 20 minutes per 450g (1lb) for rare, 25 minutes per 450g for medium well or 30 minutes per 450g for well done.



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