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    Home > Seasonal & Holiday

    Parsnip and Carrot Rostis with Mushrooms and Wensleydale Sauce

    Published: Dec 2, 2017 · Modified: Nov 24, 2020 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    Parsnip and Carrot Rostis with Mushrooms and Wensleydale Sauce - a delicious Vegetarian Christmas dinner idea that isn't nut roast!Parsnip and Carrot Rostis with Mushrooms and Wensleydale Sauce on a wooden board

    This recipe is made in collaboration with the Vegetarian Society.

    If you read my blog often, you'll know that we're by no means vegetarian, and in all honesty meat or fish tends to be the default starting point when we're planning meals.

    I recognised this a year or two ago, and have since been making efforts to get more meat-free meals into our diet.

    Chris is the hardest one to persuade in this area, and a veggie meal has to be something really special like to get past him without complaint! I've had a fair few failures, but also some big successes (those cheesy veggie chickpea burgers and the spicy Kway Teow have become regulars on the menu!).

    Overhead Photos of Parsnip and Carrot Rostis with Mushrooms and Wensleydale Sauce on a wooden board

    When the Vegetarian Society approached me about working on some Christmas dinner ideas, I was totally up for the challenge! I love that their message isn't about turning everybody into a vegetarian, but rather educating people that it is possible to eat a meat-free or reduced-meat diet, without feeling like you're missing out. Not only for the obvious animal welfare side of things, but also for our own health.

    So if you're new to being a vegetarian, or a trying to reduce your meat consumption I'd love to give you some ideas of recipes that have passed the Chris test (i.e there was no request for a bit of bacon on the side :-)).

    Although I've never cooked a full vegetarian Christmas dinner, I have made veggie roast dinners, or celebration meals with vegetarian guests. I always like to look on this as a bit of a fun challenge, and to make sure I create something that replaces the meat element - in terms of protein - instead of a combination of side dishes! I would be gutted to have to make do with the side dishes with no 'main event' for my Christmas dinner.

    These mushroom and Wenslydale rostis do just that. Serve them up for your veggie guests, and I guarantee everyone else will be eyeing them up too!

    Parsnip and Carrot Rostis

    A crispy base, stuffed with creamy, cheesy mushrooms, chestnuts and cranberries!

    Personally I think these work as a 'main event' part of the meal, that will still go well with all the lovely side dishes on the table.

    If you are making Christmas dinner for both meat-eaters and vegetarians, here are a couple of extra pointers to bear in mind:

    • Roasties: Everyone loves the roasties!! But you can't serve them up to vegetarians if they've been roasted in dripping/lard/goose fat. I put a small tin in the oven for the vegetarian roasties and roast them in vegetable oil (any high-smoke point, neutral-flavour oil will be fine).
    • Stuffing: Quite often, if you're making your own, it can contain sausage meat. If you're happy to make an extra stuffing recipe while you're at it, make a veggie version (Becca from Amuse You Bouche does a lovely mushroom and chestnut version that could be served to everyone).
    • Gravy - of course this is traditionally made with the meat juices from your turkey. It's so simple to make a luxurious veggie gravy - this is one you can do in advance and reheat right before serving. Go for a nice onion gravy with slow-cooked, caramelised onions, or try this version with cranberry sauce and red wine!!

    Are you a cooking a vegetarian Christmas dinner this year? If you have any other pointers or 'main event' ideas, I'd love to know!

    Check out more Christmas recipe ideas from the Vegetarian Society here.

    The Parsnip and Carrot Rostis with Mushrooms and Wensleydale Sauce Recipe:

    Parsnip and Carrot Rostis with Mushrooms and Wensleydale Sauce - a delicious Vegetarian Christmas dinner idea that isn't nut roast!

    Parsnip and Carrot Rostis with Mushrooms and Wensleydale Sauce

    By: Nicky Corbishley
    Parsnip and Carrot Rostis with Mushrooms and Wensleydale Sauce - a delicious Vegetarian Christmas dinner idea that isn't nut roast!
    5 from 1 vote
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Dinner
    Cuisine American, British
    Servings 4 Rostis
    Calories 377 kcal

    Ingredients
     

    Rostis:

    • 2 large or 3 medium parsnips - peeled
    • 2 large or 3 medium carrots - peeled
    • 1 tsp olive oil
    • 1 egg
    • Pinch of salt and pepper

    Sauce:

    • 1 tsp olive oil
    • 3 shallots - peeled and finely chopped
    • Pinch of salt and pepper
    • 1 clove garlic - peeled and minced
    • 150 g chestnut mushrooms - chopped into small chunks
    • 100 g cooked chestnuts - roughly chopped
    • 4 tbsp white wine
    • 4 tbsp double cream
    • 100 g vegetarian Wenslydale cheese - with cranberries, crumbled
    • 2 tbsp dried cranberries
    • 1 tsp fresh thyme leaves

    To Serve:

    • Small bunch of fresh thyme leaves
    • 1 tbsp dried cranberries

    INSTRUCTIONS
     

    • Preheat the oven to 190c. Lightly grease 4 small tart tins.
    • Grate the parsnips and carrots. Squeeze out any excess water, and place the parsnips and carrots in a bowl. Stir in the oil, egg, salt and pepper until combined.
    • Spoon the mixture into the prepared tart tins, pushing it to the edges to form a cup shape. Place in the oven and bake for 20-25 minutes until golden and crisp (cover with foil for the last 10 minutes if it looks like it’s going too brown.
    • Meanwhile, make the filling. Heat the olive oil in a frying pan. Add in the shallots, salt, pepper and garlic. Cook on a low heat for 5-6 minutes until the shallots are very soft.
    • Add in the mushrooms and chestnuts and cook for a further 2-3 minutes, then pour in the wine. Increase the heat and allow to bubble until reduced by half.
    • Stir in the cream, wensleydale, cranberries and thyme leaves. Heat on a medium heat, stirring regularly until the cheese has melted.
    • Remove the rostis from the oven and carefully remove from the tart tins. Spoon the mushroom mixture into the rostis and sprinkle on fresh thyme leaves and cranberries before serving.

    Video

    ✎ Notes

    Nutritional Information is per serving.

    Nutrition

    Calories: 377kcalCarbohydrates: 43gProtein: 11gFat: 17gSaturated Fat: 9gCholesterol: 87mgSodium: 211mgPotassium: 801mgFiber: 6gSugar: 14gVitamin A: 5625IUVitamin C: 27.1mgCalcium: 253mgIron: 1.5mg
    Keywords Christmas, Thanks Giving
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

     

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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    1. Christine says

      September 01, 2018 at 11:02 am

      5 stars
      Been looking for an new vegetarian recipe for friends who are coming for dinner on Sunday and this looks perfect. Hoping I can find some chestnuts in the supermarket.

      Reply

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    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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