Categories

Cookery Courses

View our range of short and long Bath-based vegetarian and vegan cookery courses running throughout the year.

View cookery courses

Gift Vouchers

Buy gift vouchers for our vegetarian and vegan cooking courses in our online shop.

Buy a gift voucher today
 

Twitter

Parsnip Fritters with Winter Slaw and Yoghurt Dressing

When it comes to crafting a beautiful dish purely out of winter vegetables, it really doesn't get better than these parsnip fritters with a colourful raw winter slaw and a yoghurt dill sauce. We use Panko breadcrumbs to achieve a lovely crisp coating on the parsnips. The same coating also works well with celeriac, carrot, and cauliflower. 

Parsnip Fritters

Serves: 4 | Dietary: gluten free option

Prep time: 30 minutes | Cook time: 20 minutes

Ingredients

  • 4 medium parsnips
  • 125g Panko breadcrumbs (or gluten free breadcrumbs)
  • 50g grated hard stronge cheese (parmesan style)
  • 2 tsp chopped rosemary
  • 2 tsp chopped thyme
  • salt and black pepper
  • 50g plain flour (or gluten free flour)
  • 1 egg beaten with 1 tbsp cold water and a pinch of salt

Method

  1. Preheat the oven to 180CFan/200C/GasMark6.
  2. Peel the parsnips, cut down the length into 1cm slices.
  3. Plunge the parsnips into boiling water and cook for 3 to 4 minutes to soften them slightly, then run under cold water to cool down and drain well.
  4. Mix the Panko breadcrumbs with the grated cheese, generous pinch of salt and black pepper, chopped thyme and rosemary.
  5. Mix the flour with a pinch of salt and pepper. Dip each piece of parsnip into the flour, then the beaten eggs, then the Panko breadcrumbs to coat evenly.
  6. Spread out the coated parsnip onto a lined baking tray, brush with olive oil and then drizzle a little more olive oil over them.
  7. Bake for 20 minutes until they are golden and crispy.
  8. Serve with winter slaw and yoghurt and dill sauce.

Winter Slaw

Serves: 8 | Dietary: vegan, gluten free

Prep time: 20 minutes | Resting time: 30 minutes

Ingredients

  • 1 carrot
  • ¼ small celeriac
  • 1 small red beetroot
  • 2 large kale leaves
  • 1 lime, juiced
  • ¼ tsp salt
  • 1 small garlic clove, crushed
  • ¼ tsp caraway (lightly crushed)
  • 1/2 tsp coriander seeds (lightly crushed)
  • pinch black pepper
  • 2 tbsp chopped parsley
  • 2 tbsp dried cranberries,chopped

Method

  1. Peel all the vegetables. Then use a julienne peeler to create thin strips, or use a spiraliser. Strip the kale from the stem and tear into small pieces.
  2. Mix the lime juice and salt, caraway, coriander and black pepper in and massage the vegetables, scrunching with your hands until the vegetables have softened and released some juices.
  3. Stir in the parsley and dried cranberries,
  4. Leave to sit for at least 30 minutes for the flavours to develop.

Yoghurt and dill Sauce

Serves: 8 | Dietary: gluten free

Prep time: 5 minutes | Cook time: 0 minutes

Ingredients

  • 1 garlic clove, crushed
  • 150ml thick Greek style yogurt
  • handful of fresh dill, chopped
  • 1 lime, juiced
  • pinch of salt and pepper

Method

  1. Crush the garlic to a smooth paste, stir into the yoghurt, add the dill, lime juice and salt and pepper to taste.
  2. Keeps in the fridge for up to 3 days.

Delicious food photography by Rob Wicks of Eat Pictures.

Find us on Facebook, Twitter, Pinterest and Instagram where we are chatting about all things foodie and, if you like this post, please share it!

To keep up to date with events and goings on at the cookery school sign up for our newsletter.

Comments