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
Parmalat’s Beef & Maple Butternut
with roasted cabbage & Parmalat’s Cinnamon & Honey Butter
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Parmalat’s Beef & Maple Butternut?
The preparation time for Parmalat’s Beef & Maple Butternut with roasted cabbage & Parmalat’s Cinnamon & Honey Butter is between 20 and 40 minutes.
What is the total time required to make Parmalat’s Beef & Maple Butternut with roasted cabbage & Parmalat’s Cinnamon & Honey Butter?
The total time required to make Parmalat’s Beef & Maple Butternut with roasted cabbage & Parmalat’s Cinnamon & Honey Butter is between 35 and 55 minutes.
How many servings does Parmalat’s Beef & Maple Butternut provide?
4 servings
What are the main ingredients in Parmalat’s Beef & Maple Butternut?
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
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?
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
How many calories does Parmalat’s Beef & Maple Butternut have?
803 calories
How much fat content does Parmalat’s Beef & Maple Butternut have?
grams
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