Potato, parsnip & horseradish baked rosti

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Good Food

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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.

Per serving

162 kcalories, protein 3g, carbohydrate 20g, fat 8 g, saturated fat 4g, fibre 4g, salt 0.36 g

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• Jen

  06 January 2008

  Jen rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 mins

Cook min 1 hr 15 mins

Vegetarian

Ingredients

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

Per serving

162 kcalories, protein 3g, carbohydrate 20g, fat 8 g, saturated fat 4g, fibre 4g, salt 0.36 g

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