Potato, parsnip & horseradish baked rosti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 225g potato
- 225g parsnip
- 1 onion, sliced
- 1 tbsp creamed horseradish
- 2 tbsp chopped fresh chive
- 100g Greek yogurt
- 25g butter
Method
- STEP 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.
- STEP 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.
