Giant parsnip and potato rösti
- Published: 31 Oct 12
- Updated: 18 Mar 24
This giant potato rösti is the perfect one-pan side dish or makes a fantastic brunch topped with a fried egg.
-
Serves 8-10
-
Hands on time 10 mins, 20 mins cooking time, plus cooling and chilling
Advertisement
Ingredients
- 5 or 6 large waxy potatoes (we used charlotte potatoes)
- 3 parsnips, peeled
- Goose fat or olive oil for frying
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Put the whole potatoes and parsnips in a large pan of cold water. Bring to the boil, then simmer for 5 minutes until just tender but still firm. Drain, then set aside to cool completely before chilling in the fridge for 30 minutes.
- Coarsely grate the potatoes and parsnips, then season well. Set a 25-28cm non-stick frying pan over a high heat and add a good amount of the goose fat/olive oil. When really hot, spread the grated vegetables evenly in the pan, then lightly press down with the back of a spatula. Cook over a low heat for 5-6 minutes, then invert the rösti onto a large flat plate so the golden side is uppermost.
- Heat some more fat or oil in the pan, then slide the rösti back into the pan and cook for a further 5 minutes. Serve straightaway.
Recipe continues after advertising
Advertisement
- Recipe from November 2012 Issue
Nutrition
BASED ON 10
Nutrition: per serving
- Calories
- 149kcals
- Fat
- 5g (0.7g saturated)
- Protein
- 2.9g
- Carbohydrates
- 24.5g (2.3g sugars)
- Fibre
- 3.9g
- Salt
- 0g
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter