300 g lean beef boiled
2 potatoes cooked, peeled, cut into medium-thick slices
Bring salted water to a boil, add 2 carrots peeled, cut into thin strips 1 rutabega peeled, cut into thin strips
1/2 celery root peeled, thinly sliced
2 parsnips peeled, thinly sliced
50 g string beans stem revomed, cut into small pieces cook until al dente; strain, mix with the still warm potatoes and marinate.
Cut the meat into thin slices, reheat in beef broth, strain and divide onto plates; drizzle some of the marinade over it.
Arrange the vegetables on the meat and garnish with horseradish fresh grated
Marinade:
7 tbsp. Balsamic Vinegar B combine with 4 tbsp. Lemongrass Seasoning Oil, 4 tbsp. vegetable broth, 1 tbsp. mustard and mix well. Season with salt
pepper fresh ground
