Springbok Loin with Parsnip Puree | @home

Ingredients

• 2 large or 3 medium parsnips
• 2 Tbsp olive oil
• 2 Tbsp butter
• 2 cloves garlic, thinly sliced
• 45ml cream
• 50g almonds, toasted
• 1 Tbsp olive oil
• 1 Tbsp orange juice
• Zest of ½ orange
• Zest of ½ lemon
• 1 Tbsp chopped parsley
• Salt
• Pepper
• Pinch of salt
• 1 tsp lemon zest
• 16 asparagus stalks cleaned and trimmed.
• Springbok
• 1kg springbok loin
• 4 Tbsp olive oil
• 1 big pinch salt & pepper
• 1 Tbsp butter
• 3 cloves garlic
• 2 sprigs thyme
• 45ml port
• 1 cup chicken stock
• Orange juice
• Microherbs