METHODS
1. Season steaks with 1/4 teaspoon each salt and pepper; cook on grill pan
on medium-high 4 minutes per side for medium doneness. Transfer to cutting
board; let stand 5 minutes.
2. Place parsnips and water in bowl; cover with vented plastic. Microwave
on High 5 minutes or until very tender.
3. Spray large saucepot with cooking spray; cook kale, garlic and 1/4
teaspoon salt on medium 5 minutes or until stems are tender.
4. Transfer parsnips to food processor along with cannellini beans. Pulse
until combined but still chunky, scraping occasionally; stir into kale along
with 1/8 teaspoon salt. Heat through.
Thinly slice steak; top with refrigerated pesto. Serve with mash.
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