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Potato, parsnip & horseradish baked rosti

Potato, parsnip & horseradish baked rosti

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A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal162
fat8g
saturates4g
carbs20g
sugars0g
fibre4g
protein3g
low insalt0.36g
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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.

Goes well with

Recipe from Good Food Vegetarian Christmas, December 2006

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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