Pete's Food Blog

17. Sep, 2021

Celeriac, parsnip and nori sandwich Vegan

Ingredients:

A whole head of celeriac, peeled

1 large parsnip, peeled

40 g butter or vegan margarine

30 ml olive oil

2 tsp lemon juice

2 sheets of nori (seaweed sheets)

Salt and pepper

Method:

For the filling:

Bake the parsnip at 200°C until soft through (about 35 mins.)

Blitz the parsnip with the nori sheets. Season to taste. Add the lemon juice and a few drops of water to get a spreadable consistency.

For the sandwiches:

Cut 8 thin slices from the whole celeriac about 3-4 mm thick

Place two slices on top of each other and fry in the butter and oil until golden brown. Turn them over and stuff them each with 2 tbl of the filling. Continue frying until the second side is golden brown.

Serving suggestion; Serve with Ottolenghi's super soft courgettes here

and black garlic cloves here.