- 300g parsnips
- 300g potatoes
- 500ml full cream milk
- 1 bay leaf
- 1 onion
- 200g kale
- 1 garlic clove
- 1 lemon
- 2 onglette steaks
- ½ x 150g Perl Las
- A handful of thyme, leaves only
- 1 tbsp + 4 tsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Peel and chop the parsnips and potatoes into 2cm cubes. Place in a pan.
- 2.
Pour in the milk. Drop in the bay leaf. Bring to a simmer over a medium heat, then turn the heat down and simmer for 10 mins till the veg is just tender when pierced with a sharp knife.
- 3.
While the veg is cooking, peel and thinly slice the onion. Finely shred the kale stems and leaves. Peel and grate the garlic clove. Zest the lemon.
- 4.
Heat a frying pan. Rub 2 tsp oil into each steak and lightly season with salt and pepper. Place the steaks in the hot pan and cook for 3-4 mins on each side for rare steaks. Cook for 1-2 mins longer on each side for more well-done steak.
- 5.
Place the steaks on a plate or board, loosely cover with foil and leave to rest.
- 6.
Heat your grill to medium high. No grill? Set your oven to its highest temperature. When the veg is tender, use a slotted spoon to lift it out of the pan and pop it into a small baking dish. Discard the bay leaf. Crumble half the pack of Perl Las into the dish. Add the thyme leaves, a pinch of salt and a good crack of black pepper. Lightly mash together with 2-3 tbsp of warm milk. It should be slightly loose.
- 7.
Slide the gratin under the grill for 5 mins till it’s golden and bubbling.
- 8.
While the gratin is grilling, place the frying pan back on the heat. Drizzle in 1 tbsp olive oil. Throw in the onion, kale and garlic. Stir fry for 4-5 mins till the onion is softened and the kale is slightly crisp on the edges. Add the lemon zest, a pinch of salt and a little squeeze of lemon juice.
- 9.
Spoon the parsnip and blue cheese gratin on to a couple of warm plates. Serve with the steaks and zesty kale.