On the lookout for Christmas inspiration? Why not strive our scrumptious vegan recipe utilizing seasonal produce that makes the proper vegan festive aspect.
What’s in season this December: Brussel sprouts, celeriac, parsnips, kale, pink onion squash
Serves 4 / Vegan / Whole time: 20 minutes
Components
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 pink chilli, finely diced, plus further to serve
1/2 teaspoon sugar (elective)
1 tablespoon chopped coriander, plus further sprigs to serve
Technique
1. Julienne all of your greens and place in a big bowl.
2. To arrange 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 components for the dressing, season to style and add to the bowl. Enable to marinade for between 10-20 minutes.
4. To serve, scatter the watercress on a big serving platter, high with the shredded greens, and garnish with further chillies and coriander sprigs.
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