Ingredients
- Celeriac 325g
- Parsnips 280g
- SpinneysFOOD Sea Salt ¾ tsp
- SpinneysFOOD Cumin Seeds 2 tsp
- Nigella seeds 2 tsp
- Spring onions 4
- Green chilli 1
- White grape vinegar 1 tsp w
- Large eggs 2
- SpinneysFOOD All-Purpose Flour 4 tbsp
- Ghee 3 tbsp
- Plain yoghurt 4 tbsp
- SpinneysFOOD Fresh Parsley To serve
- SpinneysFOOD Fresh Mint To serve
- SpinneysFOOD Fresh Pomegranate Jewels 2 tbsp
Nutrition (Per serving)
- Calories 201
- Fat 10.6g
- Saturates 5.7g
- Protein 6.2g
- Carbs 22.8g
- Sugars 8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Spiced celeriac and parsnip röstis
European 15 Mins Prep · 15 Mins Cook
- Coarsely grate the celeriac and parsnips. Toss with a pinch of salt and place in a colander set over a bowl to draw out any excess moisture. Set aside for approx. 15 minutes.
- Meanwhile, dry roast the cumin and nigella seeds in a frying pan until fragrant, approx. 2 minutes.
- Place the celeriac and parsnips in a tea towel and squeeze out any excess moisture then place in a large mixing bowl. Finely slice the spring onions and chilli and add to the celeriac and parsnips, along with the vinegar, eggs, flour, nigella seeds and ½ tsp of salt.
- Heat 2 tbsp of ghee in a large non-stick frying pan. Fry the röstis in batches for approx. 4-5 minutes on each side until golden and cooked through. Keep warm and fry the remaining röstis, adding more ghee if needed.
- Serve the röstis topped with the yoghurt, roughly torn parsley, mint leaves and fresh pomegranate seeds.