Celeriac & Parsnip Rosti with Cumberland Sauce

Serve these delicious, seasonal rosti individually on a bed of watercress with a classic Cumberland Sauce as an alternative starter, or pile them up on a serving dish to accompany the main course.

Ingredients

2 tbsp fennel seeds
2 tbsp cumin seeds
600g parsnip, grated
400g celeriac grated
l tbsp lemon juice
2 tsp onion seeds or mustard seeds
4 tbsp gram flour
2 medium free-range eggs *or 2 tbsp soya flour mixed with 1 tbsp water
to taste seasoning
4 tbsp groundnut oil
to serve 1-2 bunches watercress

1 Dry fry the fennel and cumin seeds and grind.
2 Mix parsnip and celeriac with lemon juice, spices, flour, seasoning and egg / *or soya flour paste.
3 Heat oil in non-stick frying pan over medium flame. Divide 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. Drain on paper towel and repeat process until all are fried.
4 Serve on a bed of watercress with Cumberland Sauce.

Cumberland Sauce

Ingredients

1 medium orange
1 medium lemon
4 tbsp good quality redcurrant jelly
4 tbsp vegetarian *or vegan port
1 tsp dried mustard powder
1 tsp powdered ginger

1. Thinly pare the rinds of the lemon and orange, removing all the white pith. Cut into very thin strips about 1 cm in length.
2. Boil the rinds in water for 5 minutes to extract any bitterness and drain.
3. Place the redcurrant jelly and port into a saucepan and melt over a low heat for 5 or 10 minutes. Pass the mixture through a sieve to breakdown any remaining globules.
4. In a large bowl mix the mustard and ginger with juice of half a lemon until smooth.
5. Add the juice of a whole orange, the port and redcurrant mixture and the orange and lemon peel. Mix well.
6. Serve warm or cold with the rosti.

Copyright: The Vegetarian Society 2005

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