This dish is comfort food at its best, using seasonal produce for the beginning of the calendar year. The sweet flavour of parsnips improves with frost, so they are at their best in late winter. Parsnips are also a good source of potassium which can help to lower blood pressure.
Like many of my recipes, this is a vegan re-invention of a meat classic. It's deliciously satisfying due to the balance of carbohydrate in the potato, protein in the lentils and fat from the nuts, so you do not feel like you are missing out on a meat roast!
Makes 8 Rissoles (Serves 3-4)
1 tbsp olive oil
2 sprigs fresh rosemary
1 tbsp plain flour
1 tsp miso paste
2 tbsp water
500g cooked drained puy lentils
Parsnip Dijon mash;
300g raw peeled parsnips
400g peeled potato
1 tbsp olive oil
8 tbsp dairy free milk
1 tsp Dijon mustard (or more to suit your preference)
2 tbsp olive oil
2 tsp plain flour
1 tsp dark soy sauce
400ml vegetable stock
Caramelized thyme pistachios;
3 sprigs fresh thyme
1/2 tsp maple syrup
Seasonal green veg; eg; 4 handfuls steamed kale
1. If you are planning on making the pistachios, either start with these or fit it in during the method. There are plenty of points of waiting for onions to soften or potatoes to boil.
2. To make the pistachios, add the nuts and finely chopped thyme to a small pan, and toast on a low heat for a few minutes. Season with a little salt, then add the maple syrup and stir quickly to coat the nuts. After a further 30 seconds in the pan, tip the nuts out into a bowl to cool.
3. For the rissoles, dice the onion and finely chop the rosemary. Heat the oil in a non-stick pan, then add the onion and rosemary. Cook for around 15 minutes, until the onions are soft and caramalised.
4. Add the miso paste, flour and water to the onions, and mix in well. Cook on a low heat for a few minutes.
5. Take off the heat, and add in the lentils. Then, spoon half of the mix into a blender, and blend until just about smooth. Add the blended mix back into the pan and mix well will the un-blended mix to form a sticky and firm mix. Season to taste with pepper, and more miso if needed, then set aside.
6. Next start on the gravy. Finely slice the onions. In a non-stick pan, heat the oil and add the onions. Cook on a very low heat for around 20-30 minutes, until the onions are soft and caramelised.
7. Meanwhile, peel and cut the potatoes and parsnips into chunks. Add to a pan of boiling water, and boil for about 20 minutes (depending on the size of your pieces), until cooked through. Drain well.
8. Add the milk, mustard and oil to the drained potatoes and parsnips and mash until smooth. Add more milk to achieve your desired consistency, then season with salt and pepper. Feel free to add more mustard if you like a stronger taste.
9. Once the onions for the gravy are ready, add the flour and mix well over a low heat. After 3 minutes, add the soy and a ladle of the stock. Mix well.
10. Continue to simmer the gravy over a low heat, gradually adding the stock until it is all added. Keep the gravy simmering until it reaches a thicker desired consistency.
11. Finally, to finish the rissoles; heat a little oil in a large non-stick frying pan. Using wet hands, shape the rissole mix into small patties, and place in the pan. Cook on either side for around 5 minutes, until brown.
12. You may need to prepare the rissoles in batches, in which case you can keep the others warm in a low oven (160 dregrees Celcius).
13. Serve the rissoles with the mash, kale and gravy. Sprinkle with the maple thyme pistachios.