Root Vegetable Rostis with a Hellmann’s Vegan Mayo Remoulade Dip
Done in 1 hour
Done in 1 hour
Begin by placing a clean tea towel or muslin cloth in the base of a large bowl.
Then grate your peeled celeriac, sweet potato and parsnips into the bowl, once you have done this, fold the tea towel around the grated vegetables to form a ball and squeeze to remove as much moisture as possible.
Discard the excess water and empty your vegetables back into the bowl. Add your Hellman's Vegan Mayo, smoked paprika, flour and finely chopped parsley.
Shape your mixture into patties, and place on a plate ready to fry.
To make your remoulade dip, combine Hellman's Vegan Garlic Mayo in a bowl with vinegar, finely chopped chives and garlic, mustard and salt and pepper to taste. Set aside for later.
Heat a large frying pan with vegetable oil just enough to coat the bottom of the pan and gently add your rosti’s. This may need to be done in batches.
Fry the rosti’s on each side for about 3-4 mins or until golden brown and cooked through. Once cooked remove from your pan and place onto kitchen paper to absorb any excess oil.
To keep warm, place in the oven on a baking tray until you're ready to enjoy! Serve with your delicious Hellman's Vegan Mayo remoulade dip!
Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.