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.
Preparation
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!
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegetarian
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.
Celeriac and Turnip Fries
Ingredients
- 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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