Potato, parsnip & horseradish baked rosti

Potato, parsnip & horseradish baked rosti

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 4

A trio of winter vegetables that are the perfect accompaniment to a meal.

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
162
protein
3g
carbs
20g
fat
8g
saturates
4g
fibre
4g
sugar
0g
salt
0.36g

Ingredients

  • 225g potatoes
  • 225g parsnips
  • 1 onion, sliced
  • 1 tbsp creamed horseradish
  • 2 tbsp chopped fresh chives
  • 100g Greek yogurt
  • 25g butter

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Cut the potatoes and parsnips into matchsticks or grate them coarsely and place in a large bowl. Stir in the onion, creamed horseradish, chives and yogurt and mix until well combined. Season to taste.
  2. Arrange the vegetable mixture in a 20cm shallow metal tin, cover with foil and bake for 1 hr. Remove the foil, dot the top with the butter and bake, uncovered, for a further 15 mins until the vegetables are tender and the top is crispy and golden. Serve hot.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Comments

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chefdicko's picture
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was nice, i used whole grain mustard instead of the horseradish, (it was going with pork) will make this again and is a nice change to the normal stuff

jen917's picture
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This recipe is a keeper. We get parsnips from our CSA farm, and this rosti is the best thing we've made with parsnips so far.

I made it in the bottom part of my broiler pan (after brushing the bottom with olive oil). Since I didn't have foil, I just covered the top with the top slotted part of the broiler pan for the first hour. Then I uncovered it for the last 15 minutes. I also added a little cheese on top during the last two minutes of cooking.

We served our rosti with a fried egg on top.

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