Root Vegetable Rostis Recipe with a Hellmann’s Vegan Mayo Remoulade Dip

Begin by placing a clean tea towel or muslin cloth in the base of a large bowl. 

Then grate your peeled celeriac, sweet potato and parsnips into the bowl, once you have done this, fold the tea towel around the grated vegetables to form a ball and squeeze to remove as much moisture as possible. 

Discard the excess water and empty your vegetables back into the bowl. Add your Hellman's Vegan Mayo, smoked paprika, flour and finely chopped parsley. 

Shape your mixture into patties, and place on a plate ready to fry.

To make your remoulade dip, combine Hellman's Vegan Garlic Mayo in a bowl with vinegar, finely chopped chives and garlic, mustard and salt and pepper to taste. Set aside for later.  

Heat a large frying pan with vegetable oil just enough to coat the bottom of the pan and gently add your rosti’s. This may need to be done in batches. 

Fry the rosti’s on each side for about 3-4 mins or until golden brown and cooked through. Once cooked remove from your pan and place onto kitchen paper to absorb any excess oil. 

To keep warm, place in the oven on a baking tray until you're ready to enjoy! Serve with your delicious Hellman's Vegan Mayo remoulade dip!