eCook Meal
Parmalat’s Beef & Maple Butternut
with roasted cabbage & Parmalat’s Cinnamon & Honey Butter
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R300.61
for 4 servings · R75.15 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Rosemary needs 15 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 2% of packR3.47
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Maple Syrup needs 40 mlMaple Syrup 250 ml 250 ml at R169.99 · 16% of packR27.20
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Hazelnuts needs 40 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 2.2× packsR177.76
Not in the Woolies basket — source these elsewhere:
- Free-range Beef Schnitzel (without crumb)
- NOMU Provençal Rub
- Parmalat’s Cinnamon & Honey Butter
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beef Schnitzel (without crumb), Butternut, Cabbage, Creme Fraiche, Green Leaves, Hazelnuts, Lemon, 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?
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. 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! 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. CREME FRAICHE: In a small bowl, combine the crème fraîche, the lemon zest (to taste), and seasoning. Set aside. 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. 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. 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).
What should be prepared from my kitchen to make Parmalat’s Beef & Maple Butternut?
Beef, Beef Schnitzel (without crumb), Butternut, Cabbage, Creme Fraiche, Green Leaves, Hazelnuts, Lemon, 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