Have you ever heard of a mangelwurzel? I hadn’t until last week when Phil Dudman (ABC Northcoast Garden Guru) asked me to come up with a recipe for the Good Gardening show last Saturday. It is a root vegetable and tastes very similar to beetroot but sweeter and the leaves are like silverbeet.
It originated from Germany and like pumpkins the origin of this vege was not very glam as it was used as stock feed and used in throwing competitions as well as making beer.
If you can get past the name (I would love to rename it (‘white beetroot’-you don’t get pink fingers when peeling it) and to see this available in fruit and veg shops but in the mean time grow it yourself.
These fritters are great for a lazy weekend brunch
Mangelwurzel fritters with smoked salmon and horseradish cream
1 large mangelwurzel or beetroot
1/2 cup plain flour, sifted
1/2 tspn baking powder
1 egg, lightly beaten
1 tablespoon dill, finely chopped
2 green onions, finely sliced
1 tablespoon Greek style yoghurt
50g feta, crumbled
Olive oil for shallow frying
1 tablespoons olive oil, extra
1 teaspoon red wine vinegar
50g smoked salmon
1 cup sour cream
2 teaspoons horseradish
Trim the leaves from the root of the mangelwurzel or beetroot, and finely chop, set aside. Roast, boil or microwave roots whole until tender. When cool enough to handle peel then grate into a large bowl.
Add flour, baking powder, egg, dill, green onions, yoghurt and feta and combine well.
Add enough oil to a large, non-stick frying pan to cover base. Heat over medium heat, until hot. Add a tablespoon per fritter mixture and cook 3 to 4 fritters at a time, into pan. Cook for 3-4 minutes each side or until golden and firm to touch in the centre. Transfer to a wire rack to cool.
Reheat the frying pan with the extra olive oil over a high heat and add the leaves cook until almost wilted and add the vinegar tossing well. Remove from the heat.
In a small bowl combinethe sour cream and horseradish.
To serve, divide the leaves evenly onto individual serving plates top with fritters, smoked salmon and a dollop of horseradish cream.