with cauliflower and parsnip puree / roasted broccoli
- Parsley - 1 Tbsp + 1 Tbsp , chopped
- Beef, ground - 1 lb
- Eggs - 1
- Salt - 1/2 tsp
- Garlic powder - 1/2 tsp
- Nutmeg, ground (opt) - 1/4 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Stock, any type - 1/2 cup
- Cauliflower - 1 lb , chopped
- Parsnips - 8 oz , peeled and chopped
- Butter - 1 Tbsp
- Stock, any type - 1/4 cup
- Broccoli florets - 16 oz
- Garlic - 4 cloves , sliced
- Oil, olive - 1 Tbsp
- Paprika - 1 tsp
- Lemon juice - 2 tsp
Make meatballs - Mix beef, egg, salt, garlic powder, nutmeg, black pepper and first part of parsley. Form into 1” / 2.5cm meatballs. (Can be done 1 day ahead)
Heat oven to 400F / 204C.
Toss broccoli and garlic in olive oil and paprika. Spread on a sheet pan. Season with some salt. Roast, shaking pan halfway through cooking, until broccoli is tender, 20 to 25 minutes.
While broccoli roasts, combine cauliflower and parsnips in a saucepan. Cover with cold water and some salt. Bring to a boil. Simmer uncovered for 12 to 15 minutes until parsnips can be easily pierced by a knife.
Heat a large saute pan over medium-high heat. Add cooking oil and then meatballs to heated oil. Saute, turning as they cook, until meatballs are golden brown on the outside, 5 to 6 minutes. Add stock (portion for the meatballs) to pan and cover with a lid. Continue cooking with the lid on, until meatballs are cooked through, 6 to 8 minutes more.
Return to cauliflower and parsnips as soon as they are tender. Drain and return to saucepan. Add butter, stock (portion for the puree) and some salt. Puree with an immersion blender or mash with a potato masher until smooth, adding additional stock if needed.
When broccoli is tender, toss with lemon juice.
Serve meatballs over puree with second part of parsley sprinkled on top. Enjoy with broccoli on the side.