Olive Magazine
Parsnip rosti in pan

Parsnip and potato rösti

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

A twist on the classic potato rösti to use up leftover parsnips from the festive season. Serve this rösti alongside a roast or top with a poached egg for brunch

  • Vegetarian
Nutrition:
NutrientUnit
kcal299
fat17.8g
saturates10.4g
carbs32.3g
fibre6.3g
protein4.4g
salt0.35g
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Ingredients

  • 200g potato, peeled and grated
  • 200g small parsnips, peeled and grated
  • ½ onion, grated
  • 2 sprigs thyme, leaves stripped
  • 25g butter, melted plus extra for frying

Method

  • STEP 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.

  • STEP 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. Divide into 2 and serve.

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