Shredded Parsnips & Celeriac with Tamarind Clementine Dressing

Searching for Christmas inspiration? Why not strive our scrumptious vegan recipe utilizing seasonal produce that makes the proper vegan festive facet.

What’s in season this December: Brussel sprouts, celeriac, parsnips, kale, crimson onion squash

Serves 4 / Vegan / Whole time: 20 minutes 


1 small celeriac, peeled and julienned 

2 parsnips, julienned

2 inexperienced apples, julienned

6 clementines

100g watercress

For the dressing

2 tablespoons vegan fish sauce

3 tablespoons lime juice

2 tablespoons clementine juice 

1 tablespoon tamarind paste

1/2 shallot, finely diced

1 crimson chilli, finely diced, plus additional to serve 

1/2 teaspoon sugar (optionally available)

1 tablespoon chopped coriander, plus additional sprigs to serve


1. Julienne all of your greens and place in a big bowl.

2. To organize the clementine’s, use a small serrated knife to peel away the pores and skin and membrane from the sting of the fruit, then slice into rounds. Add to the bowl.

3. Combine collectively all of the elements for the dressing, season to style and add to the bowl. Permit to marinade for between 10-20 minutes.

4. To serve, scatter the watercress on a big serving platter, prime with the shredded greens, and garnish with additional chillies and coriander sprigs.

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