What are the main ingredients in Parmalat’s Beef & Maple Butternut?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Parmalat’s Beef & Maple Butternut?

Calories: 803, Carbs: 55 grams, Fat: grams, Protein: 45.2 grams, Sugar: 23.6 grams, Salt: 482 grams

How do I prepare Parmalat’s Beef & Maple Butternut?

MAPLE BUTTERNUT: Preheat the oven to 200°C. Spread the butternut half-moons and the rinsed rosemary sprigs on a roasting tray. Coat in oil, the maple syrup, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). ROAST CABBAGE: 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. CREME FRAICHE: In a small bowl, combine the crème fraîche, the lemon zest (to taste), and seasoning. Set aside. GOLDEN HAZELNUTS: Place the chopped hazelnuts in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BUTTERY SCHNITZEL: 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. NUTTY SALAD: 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: 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, Chef!

What should be prepared from my kitchen to make Parmalat’s Beef & Maple Butternut?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Parmalat’s Beef & Maple Butternut

Cinnamon is a classic pairing with roasted butternut. In this recipe, we elevate this flavour pairing to a taste trio with Parmalat’s Cinnamon & Honey butter. The loaded butternut salad shares a plate with butter-basted beef schnitzel, a zesty crème fraîche sauce and roasted cabbage.

Parmalat’s Beef & Maple Butternut

with roasted cabbage & Parmalat’s Cinnamon & Honey Butter

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Beef
Butternut
Cabbage
Creme Fraiche
Free-Range Beef Schnitzel (without crumb)
Fresh Rosemary
Green Leaves
Hazelnuts
Lemon
Lemons
Maple Syrup
NOMU Provençal Rub
Parmalat’s Cinnamon & Honey Butter
Rosemary

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Parmalat’s Beef & Maple Butternut

Serves 1

MAPLE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons and the rinsed rosemary sprigs on a roasting tray. Coat in oil, the maple syrup, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
ROAST CABBAGE
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.
CREME FRAICHE
In a small bowl, combine the crème fraîche, the lemon zest (to taste), and seasoning. Set aside.
GOLDEN HAZELNUTS
Place the chopped hazelnuts in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY SCHNITZEL
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.
NUTTY SALAD
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
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, Chef!

Butternut - 250g
Fresh Rosemary - 4g
Maple Syrup - 10ml
Cabbage - 100g
Crème Fraîche - 30ml
Lemon - 1
Hazelnuts - 10g
Free-range Beef Schnitzel (without crumb) - 150g
NOMU Provençal Rub - 5ml
Parmalat’s Cinnamon & Honey Butter - 30g
Green Leaves - 20g

Download the Recipe

Serves 2

MAPLE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons and the rinsed rosemary sprigs on a roasting tray. Coat in oil, the maple syrup, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
ROAST CABBAGE
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.
CREME FRAICHE
In a small bowl, combine the crème fraîche, the lemon zest (to taste), and seasoning. Set aside.
GOLDEN HAZELNUTS
Place the chopped hazelnuts in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY SCHNITZEL
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.
NUTTY SALAD
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
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, Chef!

Butternut - 500g
Fresh Rosemary - 8g
Maple Syrup - 20ml
Cabbage - 200g
Crème Fraîche - 60ml
Lemon - 1
Hazelnuts - 20g
Free-range Beef Schnitzel (without crumb) - 300g
NOMU Provençal Rub - 10ml
Parmalat’s Cinnamon & Honey Butter - 60g
Green Leaves - 40g

Download the Recipe

Serves 3

MAPLE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons and the rinsed rosemary sprigs on a roasting tray. Coat in oil, the maple syrup, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
ROAST CABBAGE
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.
CREME FRAICHE
In a small bowl, combine the crème fraîche, the lemon zest (to taste), and seasoning. Set aside.
GOLDEN HAZELNUTS
Place the chopped hazelnuts in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY SCHNITZEL
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. You may need to do this step in batches.
NUTTY SALAD
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
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, Chef!

Butternut - 750g
Fresh Rosemary - 12g
Maple Syrup - 30ml
Cabbage - 300g
Crème Fraîche - 90ml
Lemons - 2
Hazelnuts - 30g
Free-range Beef Schnitzel (without crumb) - 450g
NOMU Provençal Rub - 15ml
Parmalat’s Cinnamon & Honey Butter - 90g
Green Leaves - 60g

Download the Recipe

Serves 4

MAPLE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons and the rinsed rosemary sprigs on a roasting tray. Coat in oil, the maple syrup, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
ROAST CABBAGE
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.
CREME FRAICHE
In a small bowl, combine the crème fraîche, the lemon zest (to taste), and seasoning. Set aside.
GOLDEN HAZELNUTS
Place the chopped hazelnuts in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY SCHNITZEL
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. You may need to do this step in batches.
NUTTY SALAD
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
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, Chef!