Parsnip & potato rosti

Latest comments and suggestions

• Annies book

  19 November 2007

  Annies book rated and commented on this recipe

  

  Very good will be using this one for a dinner party, instead of using butter try goose fat it really adds flavour!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MYCOOKIN

  02 February 2008

  MYCOOKIN commented on this recipe

  Will make this often. Used stainless steel rings to make individual rosti's, easier to turn and look good on the plate. Will try the goose fat tip, sounds good

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emmaherself

  01 March 2008

  emmaherself rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• John

  03 April 2008

  John commented on this recipe

  I did the rosti last night - and took the advice to use goose fat. Turned out very well - one tip though for turning it get a large plate - slide it onto that from pan - get another plate - cover top and turn - then back to pan for another 6 mins . My partner couldnt belive i grated the potato and carrot and did it myself - she thought I had ought it from Sainsburys! she did apologise after I showed her the peelings and the plaster from finger getting too neat the grater

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joanne

  14 July 2008

  Joanne rated and commented on this recipe

  

  This is really tasty - however looked nothing like the picture as it broke up - will use the ring idea in future...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emmamac

  19 November 2008

  emmamac commented on this recipe

  Made this with the suggested poached egg for supper tonight and very impressed! It was easy to make and very tasty (the parsnips caramelise and taste a little sweet). Definitely needed well seasoning though. The rostis were a bit loose so watch out for them falling apart - the idea of the rings sounds good, although the large version seemed to be ok - I pushed it down well with a spatula and then cut it in half whilst still in the pan. Will definitely make again - a great recipe for parsnips.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lizzylou

  17 March 2009

  lizzylou commented on this recipe

  Smelt and tasted nice, but it broke up too easily - so was useless for the freezer, which is what I was making it for. Maybe a little more egg needed to bind them together - or the goose fat others have suggested.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lizzylou

  17 March 2009

  lizzylou rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jenny

  02 September 2009

  jenny rated and commented on this recipe

  

  easy to make, but didn't think it was that special - may try again with more seasoning and herbs.... it does break up quite easily!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• BPnKVM

  23 October 2009

  BPnKVM rated and commented on this recipe

  

  I used some quite waxy potatoes, a good amount of seasoning, and I sat a poached egg on top as suggested - it held together fine and was really tasty!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JimZilla

  29 January 2011

  JimZilla commented on this recipe

  Adding a table spoon of flour helps bind the rosti's, mine came out perfect that way!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• marciat

  01 March 2011

  marciat rated and commented on this recipe

  

  Now a family favorite!! I do add the flour and have had no probs with it breaking up.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Chris

  14 September 2011

  Chris commented on this recipe

  Had a fantastic breakfast using this recipe this morning. Will try the goose fat sugestion, sounds great.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• artfulglv19

  24 January 2012

  artfulglv19 rated and commented on this recipe

  

  This recipe is goes nice with roast pork or lamb I have tried it with both. Also when I want to make this I never have fresh Thyme the dried stuff works perfectly well and puts a nice flavour throughout.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PennyR

  11 February 2012

  PennyR commented on this recipe

  I made this for breakfast today with approx 1/3 each of celeriac, potato and swede plus a grated onion and seasonings. I mixed in a little wholemeal flour and a little beaten egg because I have found it falls apart without these additions. I made a biggish one and several little ones and they stayed together nicely with a bit of pressing! I fried mine in a mix of butter and olive oil. Everyone loved them. I served them with a poached egg and baked beans.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PennyR

  11 February 2012

  PennyR commented on this recipe

  I made this for breakfast today with approx 1/3 each of celeriac, potato and swede plus a grated onion and seasonings. I mixed in a little wholemeal flour and a little beaten egg because I have found it falls apart without these additions. I made a biggish one and several little ones and they stayed together nicely with a bit of pressing! I fried mine in a mix of butter and olive oil. Everyone loved them. I served them with a poached egg and baked beans.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Working Mum

  14 April 2012

  Working Mum rated and commented on this recipe

  

  I used King Edwards, parsnips and some seasoned plain flour and then cooked small individual rostis in chefs' rings. They turned out beautifully.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Roger

  23 January 2013

  Roger rated and commented on this recipe

  

  This is a winner, I did my usual of hurling in a few more spices, paprica, loads of pepper etc, and I used olive oil instead of butter (a heart thingy). Very tasty and easy to prepare and cook.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4794/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 200g potatoes , peeled and grated
• 200g small parsnips , peeled and grated
• 1⁄2 onion , grated
• 2 sprigs thyme , leaves stripped
• 25g butter , melted plus extra for frying

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 40 minutes

Ingredients

• 200g potatoes , peeled and grated
• 200g small parsnips , peeled and grated
• 1⁄2 onion , grated
• 2 sprigs thyme , leaves stripped
• 25g butter , melted plus extra for frying

Per serving

299 kcalories, protein 4.4g, carbohydrate 32.3g, fat 17.8 g, saturated fat 10.4g, fibre 6.3g, salt 0.35 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.