Parsnip & potato rosti

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olive magazine

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Recipe by olive magazine

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1. Put the grated potato in a clean tea towel and squeeze to remove excess water. Tip into a bowl with the parsnip, onion, thyme and melted butter. Season really well and mix.
2. Heat a non-stick frying pan to hot then tip in the mixture and press down with a spatula. Cook for 6-8 minutes until golden brown and crisp underneath. Flip the rösti out onto a plate then put back in raw-side down and continue cooking for another 6-8 minutes until completely cooked through.
3. Divide into two and serve.

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

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!

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• 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

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• emmaherself

  01 March 2008

  emmaherself rated this recipe

  

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• 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

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• 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...

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• 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.

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• 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.

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• lizzylou

  17 March 2009

  lizzylou rated this recipe

  

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• 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!

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• 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!

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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

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Difficulty and servings

Serves 2

Preparation and cooking times

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

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