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.

This recipe is dairy free This recipe is gluten free This recipe is wheat free
Preparation notes

Makes 12


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
seasoning to taste
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.
Copyright © The Vegetarian Society 2005

Celeriac & Parsnip Rosti with Cumberland Sauce

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