Rosti Stacks with Spicy Mango Coulis
This recipe is egg free This recipe is dairy free This recipe is gluten free This recipe is wheat free Suitable for vegans
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
  1. 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.

  2. 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.

  3. 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.

  4. Make the gremolata by beating all the ingredients into the margarine.

  5. 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.

  6. 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.

  7. Place the rostis on serving plates then pour a little coulis around each. Decorate with fresh parsley and basil.
Copyright © The Vegetarian Society 1992.

Rosti Stacks with Spicy Mango Coulis

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