Potato, parsnip & horseradish baked rosti

Potato, parsnip & horseradish baked rosti

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(3 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins


Serves 4
A trio of winter vegetables that are the perfect accompaniment to a meal.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal162
  • fat8g
  • saturates4g
  • carbs20g
  • sugars0g
  • fibre4g
  • protein3g
  • salt0.36g
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  • 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…

  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp creamed horseradish
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • 2 tbsp chopped fresh chive
  • 100g Greek yogurt
  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  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.

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Comments, questions and tips

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21st Apr, 2013
was nice, i used whole grain mustard instead of the horseradish, (it was going with pork) will make this again and is a nice change to the normal stuff
6th Jan, 2008
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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