SafePlates

Ingredients

• 1 kg beef roast (or other low-histamine meat such as veal or turkey)
• 2 EL olive oil
• 2 large carrots, peeled and cut into pieces
• 2 parsnips, peeled and cut into pieces
• 1 small celeriac, peeled and diced
• 1 bunch fresh thyme
• 1 bunch fresh rosemary
• 2 bay leaves
• Salt and pepper to taste
• 250 ml low-histamine vegetable broth (homemade or checked to be low in histamine)

Instructions

1. Preheat the oven to 180°C (top/bottom heat).
2. Season the meat with salt and pepper. In a large roasting pan, heat the olive oil and sear the meat on all sides over high heat until it has a nice crust.
3. Remove the meat from the roasting pan and set aside. In the same roasting pan, sauté the carrots, parsnips, and celeriac until lightly browned.
4. Return the meat to the roasting pan. Add the thyme, rosemary, and bay leaves. Pour in the vegetable broth so that the vegetables and meat are lightly covered.
5. Cover the roasting pan with a lid or aluminum foil and place it in the preheated oven. Braise the roast for about 1.5 to 2 hours, until the meat is tender.
6. Remove the roast from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute evenly, making the meat juicier.
7. Serve the vegetables and pan juices as a side dish with the meat. Optionally, the pan juices can be thickened into a sauce by bringing them to a boil with a little cornstarch. Make sure that the cornstarch is low in histamine.

Tip

Garnish the roast with fresh herbs and serve it on a festive platter to make the dish more visually appealing.