Vegan Celeriac & Parsnip Rosti Recipe with Cumberland Sauce

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!

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
  1. Dry fry the fennel and cumin seeds, then grind together.
  2. Mix the parsnip and celeriac with the lemon juice, seeds, gram flour, seasoning and soya flour paste.
  3. Heat the oil in a non-stick frying pan over a medium heat. Divide the mixture into 12 portions and pat into rounds.
  4. 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.
  5. Serve immediately on a bed of watercress with Cumberland sauce.
  6. 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.
  7. Boil the zests in water for 5 minutes to extract any bitterness, then drain.
  8. 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.
  9. In a large bowl mix the mustard and ginger with the juice of half a lemon until smooth.
  10. 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!

Written by

The Vegetarian Society

The Vegetarian Society is the place to go for everything you want to know about the world of vegetarian food. Its mission is to inspire, inform and enable people to go meat-free.

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