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.
Serves: 4 | Dietary: gluten free option
Prep time: 30 minutes | Cook time: 20 minutes
- 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
- Preheat the oven to 180CFan/200C/GasMark6.
- Peel the parsnips, cut down the length into 1cm slices.
- 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.
- Mix the Panko breadcrumbs with the grated cheese, generous pinch of salt and black pepper, chopped thyme and rosemary.
- 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.
- Spread out the coated parsnip onto a lined baking tray, brush with olive oil and then drizzle a little more olive oil over them.
- Bake for 20 minutes until they are golden and crispy.
- Serve with winter slaw and yoghurt and dill sauce.
Serves: 8 | Dietary: vegan, gluten free
Prep time: 20 minutes | Resting time: 30 minutes
- 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
- 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.
- 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.
- Stir in the parsley and dried cranberries,
- 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
- 1 garlic clove, crushed
- 150ml thick Greek style yogurt
- handful of fresh dill, chopped
- 1 lime, juiced
- pinch of salt and pepper
- Crush the garlic to a smooth paste, stir into the yoghurt, add the dill, lime juice and salt and pepper to taste.
- Keeps in the fridge for up to 3 days.
Delicious food photography by Rob Wicks of Eat Pictures.
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