Page 26 - Fresh Magazine - Winter 2017

’tis the

season to be

v eggie

Christmas Day has many traditions, but why not create some new ones?
The Happy Pear duo, David and Stephen Flynn, share some inspiring
meat-free showstoppers for a truly scrumptious celebratory dinner.

Parsnip, cashew and thyme rösti

SERVES 4
3 medium carrots, about 200g Chop any rough gnarly bits off the burn quickly. Transfer to a plate to well. Taste the mix and season if
2 parsnips, about 150g carrots and parsnips and grate them, cool down. you think it needs any more salt or
200g cashew nuts leaving the skin on. Crush two-thirds Put 2 tablespoons of the oil in a pepper. Remove from the heat and
3½ tablespoons oil of the cashew nuts by putting them large frying pan set on a medium leave to cool for a couple of minutes.
2 medium onions, thinly sliced in a food processor and pulsing until heat. Once it has heated up, add the Once the mix has cooled, stir in the
2 teaspoons salt they are finely chopped. If you don’t onions and sauté for 3 to 4 minutes, cashew butter. Using your hands,
small bunch of fresh thyme have a food processor, crush them
2 tablespoons soy sauce or tamari by wrapping them in a clean tea until they start to go translucent, shape into tight well-formed patties
½ teaspoon ground black pepper towel and bashing them with a small stirring regularly so they don’t burn. about 4cm in diameter.
pinch of cayenne pepper pan or rolling pin until they are all Add the grated carrots and parsnips Add the remaining 1½ tablespoons
2 tablespoons cashew butter and a pinch of the salt and sweat for of oil to a frying pan set on a high
mashed up. 5 more minutes, stirring regularly. heat. Once the oil has heated up, add
If the cashew nuts are not roasted, Remove the leaves from the thyme the patties and cook for a couple of
put them in a small pan set on a high and add them to the pan along minutes on each side, until they turn
heat and dry roast them for 5 to 8 with the soy sauce, another pinch golden. You may need to do these in
minutes, stirring occasionally, until of the salt and the black pepper and batches until they are all done.
they start to turn golden, but keep cayenne. Add all the nuts and mix
a watchful eye on them as they can
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