Innanlår med palsternackspuré

45 minuter
4 servings
Innanlår med palsternackspuré

En festlig rätt med den möraste av stekarna i huvudrollen – innanlåret. Här får smaken av gräsbeteskött verkligen komma till sin rätt, tack vare en subtil smaksättning i form av vitlök och timjan. De söta och lite jordiga tonerna från palsternackan sätter pricken över i:t.

Gör så här

  1. Lägg fram köttet så det blir rumstempererat.
  2. Sätt ugnen på 175 grader.
  3. Torka av köttet och salta och peppra.
  4. Bryn köttet i smör i stekpanna tillsammans med timjan och krossad vitlök så det får fin färg.
  5. Lägg köttet i en ugnsfast form och låt det gå upp till en innertemperatur på 55-60 grader i ugnen.
  6. Skala och tärna palsternacka och potatis och koka i vatten tills de är mjuka.
  7. Ta ut köttet och låt det vila i ca tio minuter.
  8. Häll av vattnet från rotsakerna och mosa eller pressa i kastrullen.
  9. Rör i smör och grädde, smaka av med salt och peppar.
  10. Skär innanlåret tunna skivor och servera med lättstekt sparris och palsternackspurén.

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