Ingredients

Scale

8 ounces parsnips, peeled and cut into 1/2-inch thick slices (2 to 3 medium)
8 ounces turnips, peeled and cut into 1/2-inch pieces (1 medium)
2 medium carrots, cut into 1/2-inch slices (1 cup)
12 ounces boneless beef sirloin, cut 1-inch thick
2 garlic cloves, minced
1 teaspoon dried thyme, crushed
1 teaspoon grated gingerroot
1/8 teaspoon pepper
Dash ground cloves
1/4 cup snipped chutney

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Instructions

1. Place a steamer basket in a large saucepan with ½ inch water; heat to boiling. Add parsnips, turnips, and carrots to basket; cover and steam for 12 to 15 minutes or till vegetables are crisp-tender.

2. Meanwhile, cut meat into 4 serving-size pieces. Combine garlic, thyme, gingerroot, pepper, and cloves; rub over both sides of meat.

3. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 12 minutes for rare or 13 to 17 minutes for medium doneness, turning meat once.

4. Discard the water for the vegetables and place vegetables in a bowl, add chutney, stirring to coat. Serve with the meat.

Nutrition

Serving Size: Per serving
Calories: 260
Sodium: 101mg
Fat: 8g
Saturated Fat: 3g
Carbohydrates: 27g
Fiber: 6g
Protein: 21g
Cholesterol: 57mg