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Beef Parmigiana Bush Beetroot
A charred Australian beef parmigiana with avocado, capsicum and beetroot, finished with golden syrup and lemon myrtle, served over roast potatoes.
Ingredients
Instructions
Season the beef mince and bake it over medium-high heat until well browned, about 9 minutes.
Add the avocado, capsicum and beetroot, cooking until softened, about 4 minutes.
Stir in the golden syrup and lemon myrtle for 2 minutes.
Roast the potatoes separately until golden.
Let everything simmer for about 14 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the roast potatoes, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
