Parsnip Rosti

Parsnip rosti offers a delightful twist on the classic potato version, swapping in parsnips for that extra nutty depth—think of it as the understudy vegetable stealing the show with subtle sweetness. This dish brings a comforting crunch to the table, perfect for elevating a simple meal into something special. The blend of root vegetables with aromatic herbs creates layers of earthy warmth that linger invitingly on the palate.

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6 Portions

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Prep: 10 minutes
Cook: 20 minutes

Ingredients

Rosti

400g parsnip, parboiled with skin on (still firm)
200g potato, parboiled with skin on (still firm)
1 garlic clove crushed
1 tsp sage, finely chopped
1 tsp thyme leaves
2 tbsp olive oil
maldon salt and freshly ground black pepper

To Cook

3-4 tbsp olive oil

Method

Rosti: Peel the skin off the parsnip and potato and grate it coarsely. Place the parsnip, potato, sage, thyme, garlic and olive oil in a bowl and season . Mix them together well so that everything is well distributed. Make 6 rosti's by shaping them in oiled egg rings or pastry cutters.
To Cook: Place the oil in a large frying pan and place it over a moderate high heat, when the oil is hot carefully add the rosti's a couple at a time. Remove the egg ring and flatten them out slightly. Cook them for 2-3 minutes at a moderate heat on each side so that they are golden brown and crisp on the outside and cooked through. Remove the rosti's from the heat and repeat the process with the remaining rosti's Set them aside and keep warm until ready to serve.