Vegan Recipe Collection Over 800 Vegan Recipes

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for the Gremolata
50g / 2oz margarine
1 garlic clove, crushed
juice and zest of 1/2 lemon
few sprigs of fresh parsley, chopped
few springs of fresh basil, chopped
salt and fresh ground black pepper
for the Spicy peach coulis
2 small onions, very finely chopped
1 tbsp olive oil
1-2 tbsp mild curry powder
225g / 8oz peach chutney
4-5 tbsp water
Preheat oven to 200C/400F
Peel the potatoes and celeriac or parsnips. Halve the potatoes and cut celeriac into similar size pieces.
Par-boil for 5 minutes (if using parsnips, leave raw), then drain and coarsely grate. Season with the
nutmeg, salt and pepper.
Grease a baking sheet and arrange the mixed grated vegetables in four 10cm / 4inch mounds. Flatten
with a spatula and make a depression in the centre, drizzle with a little olive oil, then bake 25-30 minutes,
until golden.
Meanwhile, fry the onions in 1 tbsp olive oil until golden brown, then stir in the sugar and seasoning.
Remove from the heat and keep warm. Cook the mushrooms and garlic in remaining olive oil for 5
minutes. Season and keep warm.
Make the gremolata by beating all the ingredients until well blended.
Take the rostis out of the oven. Top with the onions, then the mushrooms and finally the gremolata.
Return to the oven for 10 minutes to heat through.
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