Pasternak Fritters with Verde Sawse

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

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
Starter
Snack
Vegetarian

Ingredients

Method