- 225g potato
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 225g parsnip
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 1 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp creamed horseradish
- 2 tbsp chopped fresh chive
- 100g Greek yogurt
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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.
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.