oFESTIVE FOODo


7 9 O6 OP


SERVES 8


3


MINI ROOT VEGETABLE CAKES WITH HORSERADISH CREAM


Perfect littlemouth-watering bites. They can bemade the day before and reheated.


For the cakes  250g beetroot  250g parsnips  1 shallot, very finely chopped  50g blanched almonds, very finely chopped


 2 tbsp finely chopped thyme  1 tsp ground coriander  100g rolled oats  3 eggs, lightly beaten  Salt  Freshly ground black pepper  1tbsp olive oil  Chervil or flat leaf parsley leaves, to serve


For the horseradish cream  100ml Greek yogurt  100ml full-fat crème frâiche  4tbsp peeled, grated fresh horseradish, plusmore to serve


 2tbsp lemon juice  1tsp caster sugar, or to taste


1 Peel the beetroot and parsnips and grate them.Mixwell all the ingredients except the oil and chervil in a bowl, and let the


30 | THE WEST COUNTRY FOODLOVER


mixture rest for one hour in the fridge.


2 Preheat the oven to 180C/350F/gasmark 4.


3 Formsmall, flat cakes fromthe beetrootmixturewith your hands. Heat the oil in a frying pan and fry themon both sides until crisp, then place themin an ovenproof dish and roast in the oven for 20minutes.


4 For the horseradish cream,mix the yogurt and crème frâiche in a bowl. Add the remaining ingredients and season to taste with sugar, salt and pepper.


5 Serve the root vegetable cakes with a spoonful of horseradish dressing,with a littlemore shredded horseradish and a chervil or flat leaf parsley leaf on top.


Scandinavian Christmas by Trine Hahnemann, publisher:Quadrille, photograph: Lars Ranek


CHESTNUT MUSHROOM, HAZEL AND SMOKED TOFU PATE


Smoked tofu, roasted hazelnuts and flavoursome chestnut mushrooms is an earthymix. Why not add a splash of brandy for a Christmas lift?


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