Serves
4, vegan
Although there are several elements to this dish, it is relatively easy
to prepare and each stage can be made in advance and then refrigerated.
The spicy peach coulis is an unusual contrasting taste.
Ingredients
2 large potatoes
350 g/12 oz celeriac or parsnips
pinch of ground nutmeg
salt and freshly ground black pepper
3 tablespoons olive oil
2 onions, sliced
1 tablespoon soft brown sugar
225 g/8 oz mushrooms, sliced
1 garlic clove, crushed
fresh parsley and basil leaves, to garnish
Gremolata:
50
g/2 oz vegan margarine, softened
1 garlic clove, crushed
juice and zest of 1/2 lemon
few sprigs of fresh parsley, chopped
few sprigs of fresh basil, chopped
salt and freshly ground black pepper
Spicy
peach coulis:
2
small onions, very finely chopped
1 tablespoon olive oil
1-2 tablespoons mild curry powder
225 g/ 8 oz peach chutney
4-5 tablespoons water
Method
1.
Preheat the oven to 200°C/400°F/Gas
Mark 6
2.
Peel the potatoes and celeriac or parsnips.
Halve the potatoes and cut the celeriac into similar-sized pieces.
Par-boil for 5 minutes (if using parsnips, leave raw), then drain and coarsely
grate.
Season with the nutmeg, salt and pepper.
3.
Grease a baking sheet and arrange the mixed grated vegetables in four
10-cm/4-in moulds.
Flatten with a spatula and make a depression in the centre, drizzle
with a little olive oil, then bake for 25-30 minutes, until golden.
4.
Meanwhile, fry the onions in 1 tablespoon olive oil until golden brown,
then
stir in the sugar and seasoning.
Remove from the heat and keep warm.
Cook the mushrooms and garlic in the remaining olive oil for 5
minutes.
Season and keep warm.
5.
Make the gremolata by beating all the ingredients until well blended.
6.
Take the rostis out of the oven.
Top with the onions, then the mushrooms and finally the gremolata.
Return to the oven for 10 minutes to heat through.
7.
Meanwhile, make the coulis.
Gently fry the onions in the oil until tender, add the curry powder and cook
for 2 minutes, stirring all the time.
Add the chutney and water and heat through gently. Blend until smooth.
8.
Place the rostis on serving plates and pour a little coulis around
each
one.
Garnish with fresh parsley and basil.
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