Pasternak Fritters with Verde Sawse

Name: Pasternak Fritters with Verde Sawse
Cuisine: British
Ingredients: 2 tbsp mild olive oil; ¼ tsp ground black pepper; ⅛ tsp ground cinnamon; 120 g / 4 ½ oz / 1 cup plain flour or gram flour; 1-2 tbsp white vermouth or medium dry white wine, plus a little extra if needed; a little lemon juice to season; ½-1 tsp salt (according to taste); 2 generous handfuls fresh green herbs to include mint, parsley, sage and thyme, washed and thoroughly dried; 150 ml / 5 fl oz / ⅔ cup ale; 1 clove garlic, crushed; 1 pinch / 20-30 saffron strands, crushed; ½ tsp ground ginger; ¼ tsp ground ginger; 1-2 tbsp verjuice or white wine vinegar; ½ tsp fine sea salt; 2 eggs, beaten; 500 g / 1 lb 2 oz parsnips, peeled, quartered; 1-2 eating apples (200 g / 7 oz), cored but leave the peel on; 75 ml / 2 ½ fl oz / ⅓ cup cold water; 2 tbsp snipped chives oil for frying; 25 g / 1 oz / ¼ cup fresh white breadcrumbs

Preparation info

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

‘Pasternak’ is an old word for parsnips. I like to use gram (chickpea) flour here but regular plain flour is fine. You could use celeriac in place of the parsnips if you like. Verde Sawse is a medieval green sauce that is great with these fritters but also works well with lamb, fish or chicken This recipe is based on ‘Frytour of Pasternakes of Apples’ and ‘Verde Sawse’ in Forme of Cury (1390).

Ingredients

Europe
United Kingdom
Snack
Starter
Vegetarian

Ingredients

Method