Rosti Stacks with Spicy Mango Coulis
Preparation notes
Serves 4
Ingredients
2 large potatoes
350g celeriac or parsnips
pinch nutmeg
3tbsp olive oil
2 onions, sliced
1tbsp soft brown sugar
225g mushrooms, sliced
1 clove garlic, crushed
salt and freshly ground black pepper
For the Gremolata:
1 clove garlic, crushed
½ lemon, juice and zest
50g vegan margarine, softened
a few sprigs fresh parsley, chopped
a few sprigs fresh basil, chopped
salt and freshly ground black pepper
For the Coulis:
1tbsp olive oil
2 small onion, peeled and very finely chopped
1 medium mango chopped
225g mango chutney
1-2tbsp mild curry powder
4-5tbsp water
To Garnish:
fresh parsley and basil leaves
Method
- Preheat
the oven
to 200C/400F/Gas 6. 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 (use food processor disk). Season with nutmeg, salt and pepper.
- Grease a baking sheet and arrange the mixed grated vegetables in 4 10cm/4” mounds.
Flatten with a spatula and make a depression in the centre (like a little nest),
drizzle with a little extra olive oil, then bake for 25-30 minutes until golden.
- Meanwhile fry the onions in 1 tbsp olive oil until golden brown, stir
in the sugar and seasoning. Keep warm.
4. Cook the mushrooms and garlic in 30ml/2tbsp olive oil for 5 minutes, season
and keep warm.
- Make the gremolata by beating all the ingredients into the margarine.
- Take the rostis out of the oven. Top with the onions, the mushrooms and finally
the gremolata and return to the oven for 10 minutes to heat through.
- Meanwhile make the coulis. Gently fry the onion in the oil until tender, add
the curry powder and cook for 2 minutes stirring all the time. Then add the chutney,
the mango and the water. Heat through gently, then blend until smooth.
- Place the rostis on serving plates then pour a little coulis around each.
Decorate with fresh parsley and basil.
