Shredded Parsnips & Celeriac with Tamarind Clementine Dressing

On the lookout for Christmas inspiration? Why not attempt our scrumptious vegan recipe utilizing seasonal produce that makes the right vegan festive aspect.

What’s in season this December: Brussel sprouts, celeriac, parsnips, kale, purple onion squash

Serves 4 / Vegan / Complete time: 20 minutes 


1 small celeriac, peeled and julienned 

2 parsnips, julienned

2 inexperienced 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 purple chilli, finely diced, plus further to serve 

1/2 teaspoon sugar (optionally available)

1 tablespoon chopped coriander, plus further sprigs to serve


1. Julienne all of your greens and place in a big bowl.

2. To arrange the clementine’s, use a small serrated knife to peel away the pores and skin and membrane from the sting of the fruit, then slice into rounds. Add to the bowl.

3. Combine collectively all of the elements for the dressing, season to style and add to the bowl. Enable to marinade for between 10-20 minutes.

4. To serve, scatter the watercress on a big serving platter, high with the shredded greens, and garnish with further chillies and coriander sprigs.

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