Vegan Celeriac & Parsnip Rosti Recipe with Cumberland Sauce
Serve these delicious, parsnip rosti individually on a bed of watercress with a classic Cumberland Sauce as a tasty alternative starter this Christmas, or pile them up on a serving dish to accompany the main course.
To make your own batch of rostis all you need is a non-stick frying pan, paper towel, a saucepan, a sieve and a large mixing bowl!
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Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12
Rating:
Total Time: 40 minutes
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- 0.16666666666667 0.16666666666667 Tbsp fennel seeds
- 0.16666666666667 0.16666666666667 Tbsp cumin seeds
- 50 50 g parsnips, peeled, grated
- 33.333333333333 33.333333333333 g celeriac, peeled, grated
- 0.083333333333333 0.083333333333333 Tbsp lemon juice
- 0.16666666666667 0.16666666666667 tsp onion seeds or mustard seeds
- 0.33333333333333 0.33333333333333 Tbsp gram flour
- 0.16666666666667 0.16666666666667 Tbsp soya flour (mixed with 1 Tbsp water)
- 0.33333333333333 0.33333333333333 Tbsp groundnut oil
- 0.16666666666667 0.16666666666667 bunches watercress, to serve
- salt and freshly ground black pepper
- For the sauce
- 0.083333333333333 0.083333333333333 orange, pared
- 0.083333333333333 0.083333333333333 lemon, pared
- 0.33333333333333 0.33333333333333 Tbsp redcurrant jelly
- 0.33333333333333 0.33333333333333 Tbsp vegan port
- 0.083333333333333 0.083333333333333 tsp dried mustard powder
- 0.083333333333333 0.083333333333333 tsp powdered ginger
Method
Method
- Dry fry the fennel and cumin seeds, then grind together.
- Mix the parsnip and celeriac with the lemon juice, seeds, gram flour, seasoning and soya flour paste.
- Heat the oil in a non-stick frying pan over a medium heat. Divide the mixture into 12 portions and pat into rounds.
- Put a few at a time into the pan and cook, turning once until crisp and golden on both sides. Place on a paper towel to remove any excess oil.
- Serve immediately on a bed of watercress with Cumberland sauce.
- For the sauce, thinly pare the rinds from the lemon and orange, removing all the white pith. Cut into very thin strips about 1cm (½in) long.
- Boil the zests in water for 5 minutes to extract any bitterness, then drain.
- Place the redcurrant jelly and port into a saucepan and melt over a low heat for 5-10 minutes. Pass the mixture through a sieve to break down any remaining jelly globules.
- In a large bowl mix the mustard and ginger with the juice of half a lemon until smooth.
- Add the juice of the orange, the port and redcurrant mixture and the orange and lemon zest. Mix well. Serve with the rosti.
Need a little extra on the side? You need to try our recipe for these tasty spiced maple roast carrots & parsnips with a mustard polenta mash!
