Rosti Stacks with Spicy Peach Coulis

Ingredients

for the rosti

• 2 large potatoes
• 350ml celeriac
• A pinch of nutmeg
• Salt and freshly ground black pepper to taste
• 3 tbsp olive oil
• 2 onions sliced
• 1 tbsp soft brown sugar
• 225g mushrooms sliced
• 1 clove garlic crushed
• To garnish fresh parsley and basil leaves

For the Gremolata

• 50g vegan margarin softened
• 1 clove garlic crushed
• ½ lemon juice and zest
• A few sprigs fresh parsley, chopped
• A few sprigs fresh basil chopped
• Salt and freshly ground black pepper

For the Coulis

• 2 small onions peeled and very finely chopped
• 1 tbsp olive oil
• 2 tbsp mild curry powder
• 225g peach chutney
• 75ml water

Method

1. Preheat the oven to 200ºC/gas mark 6.
2. Peel the potatoes and celeriac (or parsnips). Halve the potatoes and cut the celeriac into similar sized pieces. Par-boil for 5 minutes (if using parsnips, leave raw), then drain and coarsely grate (use food processor disk). Season with nutmeg, salt and pepper.
3. Grease a baking sheet and arrange the mixed grated vegetables in 4 10cm/4″ mounds. Flatten with a spatula and make a depression in the centre (like a little nest), drizzle with a little extra olive oil, then bake for 25-30 minutes until golden.
4. Meanwhile fry the onions in 1 tbsp olive oil until golden brown, stir in the sugar and seasoning. Keep warm.
5. Cook the mushrooms and garlic in 2 tbsp olive oil for 5 minutes, season and keep warm.
6. Make the gremolata by beating all the ingredients into the margarine.
7. Take the rostis out of the oven. Top with the onions, the mushrooms and finally the gremolata and return to the oven for 10 minutes to heat through.
8. Meanwhile make the coulis. Gently fry the onion in the oil until tender, add the curry powder and cook for 2 minutes stirring all the time. Then add the chutney and water. Heat through gently, then blend until smooth.
9. Place the rostis on serving plates then pour a little coulis around each. Decorate with fresh parsley and basil.