Celeriac and Turnip Fries
Seasonal Vegetarian recipe
Seasonal fact: because root vegetables store pretty well, you can still get British grown celeriac, turnips, carrots and onions in March.
Peel the celeriac and turnips and slice in rectangular shape (chips-style).
Boil for 3 minutes and drain.
Heat plenty of sunflower oil to fry the vegetables in batches.
Deep fry each batch for around 3-4 minutes and drain on kitchen paper.
Serve with the Plamil mayonnaise, roast potatoes, the Quorn Steak & Gravy Pie or any other vegetarian or vegan meat replacement of choice.
It really looks like chips, but of course these are a whole lot healthier! Maybe you could even fool the kids!
When using the ingredients listed, this recipe is suitable for the following diets:
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
- ½ celeriac
- ½ turnip
- Plamil Garlic Mayonnaise
- Quorn Steak & Gravy Pie
- Sunflower oil to fry
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
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