Shredded Parsnips & Celeriac with Tamarind Clementine Dressing

Looking for Christmas inspiration? Why not try our delicious vegan recipe using seasonal produce that makes the perfect vegan festive side.

What's in season this December: Brussel sprouts, celeriac, parsnips, kale, red onion squash

Serves 4 / Vegan / Total time: 20 minutes 

Ingredients

1 small celeriac, peeled and julienned 

2 parsnips, julienned

2 green 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 red chilli, finely diced, plus extra to serve 

1/2 teaspoon sugar (optional)

1 tablespoon chopped coriander, plus extra sprigs to serve

Method

1. Julienne all your vegetables and place in a large bowl.

2. To prepare the clementine's, use a small serrated knife to peel away the skin and membrane from the edge of the fruit, then slice into rounds. Add to the bowl.

3. Mix together all the ingredients for the dressing, season to taste and add to the bowl. Allow to marinade for between 10-20 minutes.

4. To serve, scatter the watercress on a large serving platter, top with the shredded vegetables, and garnish with extra chillies and coriander sprigs.

Click here for more delicious lunch and dinner ideas.