Beef And Horseradish Schnitzel With Deconstructed Colcannon | Donna Hay

Ingredients

• 1 x 800g beef rump steak, trimmed
• ½ cup (75g) plain (all-purpose) flour
• sea salt and cracked black pepper
• 2 eggs
• ¼ cup (60ml) milk
• ½ tablespoon freshly grated horseradish+
• 2 cups (150g) panko (Japanese) breadcrumbs
• 150g speck, finely chopped
• 200g baby cavolo nero (Tuscan kale) leaves
• 2 medium turnips (350g), peeled and chopped
• 2 medium parsnips (430g), peeled and finely chopped
• 600g sebago (starchy) potatoes, peeled and chopped
• 2 cloves garlic
• ¼ cup (60ml) single (pouring) cream