- 1.6kg potatoes, peeled
- 500g parsnips, peeled
- 2 tbsp salt
- Black pepper
- 3 tbsp olive oil
Parsnip and Potato Rösti
6-8 people
Ingredients
Optional
- Fresh chives, snipped
- Smoked salmon
- Poached eggs
Rösti
- 1.6kg potatoes, peeled
- 500g parsnips, peeled
- 2 tbsp salt
- Black pepper
- 3 tbsp olive oil
To Serve
Optional
- Fresh chives, snipped
- Smoked salmon
- Poached eggs
Method
Copy Text1. Use a box grater or food processor with a grater attachment to shred the potatoes and parsnips. Working in batches, wrap in a clean tea towel and squeeze out as much liquid as possible.
2. Place the grated vegetables in a bowl and stir in the salt and plenty of black pepper.
3. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
4. Heat one tablespoon of the olive oil in a large non-stick pan over medium-low heat. Spread the vegetable mixture evenly into the pan and gently flatten with a spatula. Cook for 10 minutes.
5. Run a spatula around the edges of the pan to loosen the rösti and spoon a tablespoon of oil around the edges. Cook for another 10 minutes until the bottom is golden and crisp. Run the spatula around the edges once more, then carefully invert the rösti onto a plate.
6. Add the remaining olive oil to the pan and slide the rösti back in, cooked side up. Flatten gently with a spatula. Cook for five minutes, shaking occasionally to loosen it from the sides of the pan until the bottom is golden and crisp.
7. Transfer to a baking tray and place in the oven. Bake for 10-15 minutes until cooked through. Transfer to a plate and slice into six or eight wedges.
8. Scatter with chives and serve with smoked salmon and/or poached eggs.
The Quality Mark & You
Learn moreMethod
Copy Text1. Use a box grater or food processor with a grater attachment to shred the potatoes and parsnips. Working in batches, wrap in a clean tea towel and squeeze out as much liquid as possible.
2. Place the grated vegetables in a bowl and stir in the salt and plenty of black pepper.
3. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
4. Heat one tablespoon of the olive oil in a large non-stick pan over medium-low heat. Spread the vegetable mixture evenly into the pan and gently flatten with a spatula. Cook for 10 minutes.
5. Run a spatula around the edges of the pan to loosen the rösti and spoon a tablespoon of oil around the edges. Cook for another 10 minutes until the bottom is golden and crisp. Run the spatula around the edges once more, then carefully invert the rösti onto a plate.
6. Add the remaining olive oil to the pan and slide the rösti back in, cooked side up. Flatten gently with a spatula. Cook for five minutes, shaking occasionally to loosen it from the sides of the pan until the bottom is golden and crisp.
7. Transfer to a baking tray and place in the oven. Bake for 10-15 minutes until cooked through. Transfer to a plate and slice into six or eight wedges.
8. Scatter with chives and serve with smoked salmon and/or poached eggs.
