Parsnip and Carrot Rostis with Mushrooms and Wensleydale Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried vegetable pancakes made from parsnip and carrot, topped with sautéed mushrooms and a rich Wensleydale cheese sauce. Vegetarian Christmas dinner centerpiece that's elegant and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large or 3 medium parsnips (peeled)
- 2 large or 3 medium carrots (peeled)
- 1 tsp olive oil
- 1 egg
- pinch of salt and pepper
- 3 shallots (peeled and finely chopped)
- 1 clove garlic (peeled and minced)
- 150 g (5.3 oz) chestnut mushrooms (chopped into small chunks)
- 100 g (3.5 oz) cooked chestnuts (roughly chopped)
- 4 tbsp white wine
- 4 tbsp double cream
- 100 g (1 cup) vegetarian Wensleydale cheese (with cranberries, crumbled)
- 2 tbsp dried cranberries
- 1 tsp fresh thyme leaves
- small bunch of fresh thyme leaves
- 1 tbsp dried cranberries
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 243mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 942mg
- Calcium
- 186mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 243MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.