Pasternak Fritters with Verde Sawse

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

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