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  • Writer's pictureLulu Gibbons

Parsnip, Leek and Cabbage Rostis

Slightly bizarre combination, Yes. Yet still a very tasty one, let me tell you. The parsnip in the place of the usual potato is such an enjoyable change. I don't think I've come across parsnip used in this way but I will most definitely be continuing to do it in the future!

The crispy cabbage when its cooked on the outside of the wee patties is SO. GOOD. But word of wisdom, if you are a fan of garlic as much as myself, don't be shy in topping up the recipe. OR go one up and add a gloriously garlic mushroom to the side. Go on . . . Treat yourself.



½ Savoy Cabbage, finely sliced

1 large leek, finely sliced

2 medium parsnips

4tbsp flour of choice

6 tbsp vegetable oil

A can of chickpeas

¼ cup aquafaba (the liquid in the chickpea can)

3 cloves garlic, minced


1. Bring a medium saucepan of water to the boil and cook the cabbage for about 30 seconds, then drain in a colander. Cool under running water, then put in a clean tea towel or J-Cloth. Squeeze out as much water as possible, then put into a medium mixing bowl.

2. Meanwhile, sauté the leeks in a frying pan with a little oil until they’re golden brown. When they’re done add them to the mixing bowl.

3. Take the can of chickpeas and whilst draining them, retain ½ cup of the liquid in the can. Rise the chickpeas and gently crush them in a separate bowl, so they’re broken but not smooth

4. Heat the oven to 150°C/130°C fan/gas 2, line a baking tray with baking paper and put it in the oven.

5. Peel and coarsely grate the parsnip, then put in a clean tea towel and press out any excess liquid as before. Add the grated parsnip to the mixing bowl, then stir in the flour, garlic and a good pinch of salt and pepper. Start by adding ¼ cup of aquafaba and continue to add until the mixture comes together enough to stick as patties.

6. Divide the mixture into handfuls, flattening each piece into a roughly 1cm thick patty shape.

7. Heat half the oil in a large frying pan over a medium heat and fry 3 of the rösti at a time for 5 minutes on each side until golden. Put the rösti in the baking tray to keep warm while you heat the remaining oil and fry the rest. Serve immediately. Alternatively you can bake the patties for 20-25 minutes at 180 degrees.

Garlic Grilled Mushroom

· 6 portobello mushrooms

· 3 cloves garlic, minced

· 3 tbsp oil


1. Turn on your grill to the highest setting

2. Place your mushrooms on a baking tray evenly spread out with the stalk facing upwards

3. Evenly distribute the garlic over all the mushrooms and drizzle with a little oil

4. Place on the top shelf of the oven under the grill for about 10 minutes, until golden and crispy on top

#Health #Recipe #Vegan #Wholefoods #Rosti #Mushroom

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