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

Parsnip and Carrot Rostis with Mushrooms and Wensleydale Sauce - a delicious Vegetarian Christmas dinner idea that isn't nut roast!
Course Dinner
Cuisine American, British
Keyword Christmas, Thanks Giving
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 Rostis
Author Nicky Corbishley

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.

Notes

Nutritional Information is per serving.

Nutritional Information

Calories: 377kcal | Carbohydrates: 43g | Protein: 11g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 87mg | Sodium: 211mg | Potassium: 801mg | Fiber: 6g | Sugar: 14g | Vitamin A: 5625IU | Vitamin C: 27.1mg | Calcium: 253mg | Iron: 1.5mg
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