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Parsnip rösti with pickled walnuts & watercress
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100g essential Fat Free Quark Soft Cheese
1½ tsp maple syrup
2 tsp wholegrain mustard
½ x 25g pack flat leaf parsley, finely chopped
25g walnuts, roughly chopped
2 drained pickled walnuts, chopped, plus 1 tsp vinegar from the jar
350g small parsnips
1 British Blacktail Medium Free Range Egg, beaten
1 tbsp rapeseed oil
1. Beat the quark in a bowl with the syrup, mustard and half the parsley to make a dressing. Discard any large watercress stalks and mix the leaves in a bowl with the walnuts. Drizzle with the walnut vinegar.
2. Grate the parsnips into a bowl and add the egg, remaining parsley and a little salt. Divide the mixture into quarters. Heat the oil in a frying pan. Place an 8-9cm metal crumpet ring or round cutter into the pan and spoon a quarter of the parsnip mixture into it. Pack down with the back of the spoon and carefully lift away the ring. Repeat for the remaining 3 quarters.
3. Cook gently for 4-5 minutes until golden on the underside. Turn carefully with a fish slice and cook for a further 4-5 minutes until cooked through. Spoon onto plates and top with the watercress, walnuts and some of the dressing.
Cook’s tip If you don’t have a metal ring for the rösti, shape them into cakes by hand, before laying them gently in the pan.
Typical values per serving:
1 of your 5 a day; source of fibre.
This recipe was first published in Tue Jan 07 10:33:57 GMT 2020.