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Parsnip Rostis

INGREDIENTS

  • 1 tablespoon chia seeds
  • 60ml water
  • 2 parsnips, grated
  • 1 small onion, very thinly sliced or grated
  • 2 cloves garlic, crushed
  • 3 tablespoons gluten free flour
  • 1 teaspoon cracked black pepper
  • ½ - 1 teaspoon salt
  • Zest of half a clementine
  • 1 tablespoon of oil for cooking
  • LEON Aioli (for dunking) 

METHOD

  1. Mix the chia seed and water and set aside for 5 mins to soak and become gelatinous.
  2. Place the rest of the ingredients into a bowl apart from the olive oil, after the chia has sat for 5 mins add that in and stir to combine.
  3. Roll into 12 balls.
  4. Place on to a lightly oiled baking sheet and drizzle with the remaining oil.
  5. Bake for 35mins @190 and serve with LEON Aioli

With its rich, full flavour, aioli (or garlic mayo) has been at the heart of LEON restaurant menus since 2004. And, because we’ve used aquafaba, a chickpea stock, instead of eggs to make it, this one #JustHappensToBeVegan.

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