The loaded butternut salad shares a plate with butter-basted beef schnitzel, a zesty crème fraîche sauce and roasted cabbage.
Cinnamon is a classic pairing with roasted butternut. In this recipe, I elevate this flavour pairing to a taste trio with the Cinnamon & Honey butter.
Beef & Maple Butternut With Roasted Cabbage & Cinnamon & Honey Butter
Hands-on Time: 25 minutes
Overall Time: 40 minutes
Serves: 2 People
500 g butternut, de-seeded, peeled (optional) & cut into half-moons
8 g fresh rosemary, rinsed
20 ml maple syrup
200g cabbage, roughly chopped
60 ml crème fraîche
1 lemon, zested & cut into wedges
20 g hazelnuts, roughly chopped
300 g free-range beef schnitzel (without crumb)
10 ml NOMU Provençal Rub
60 g Parmalat’s Cinnamon & Honey Butter
40 g green leaves, rinsed
Oil (cooking, olive or coconut)
Salt & Pepper
Preheat the oven to 200°C. Spread the butternut half-moons and the rinsed rosemary sprigs on a roasting tray. Coat in oil, maple syrup, and season.
Roast in the hot oven until golden, 25-30 minutes (shifting halfway). CHEF’S TIP: Air fryer method: Coat the butternut half-moons in oil, maple syrup, and season. Add the rinsed rosemary sprigs. Air fry at 200°C until cooked through, 15-20 minutes (shifting halfway).
When the butternut has been in the oven for 10 minutes, spread the chopped cabbage on a separate roasting tray. Coat in oil and season. Roast in the hot oven for the remaining time.
In a small bowl, combine the crème fraîche, the lemon zest (to taste), and seasoning. Set aside.
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
Remove the butternut from the oven and toss with Parmalat’s Cinnamon & Honey Butter.
In a salad bowl, toss together the rinsed green leaves, the roasted butternut, the toasted hazelnuts, and a squeeze of lemon juice.
Plate up the seared schnitzel and serve with the lemony crème fraîche for dunking. Side with the loaded butternut salad and roasted cabbage.
Serve with any remaining lemon wedges. Enjoy!