Parsnip And Potato Rösti Recipes

Steps:

• Peel and grate potatoes and parsnips; toss with horseradish and salt. Melt 1 tablespoon butter in an 8-inch cast-iron skillet over medium. Press potato mixture into pan. Cook until bottom is golden, 10 minutes. Flip; dot 1 tablespoon butter around edges. Transfer to a 400 degrees oven; bake 25 minutes. Serve, with fried eggs.

Steps:

• 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.
• 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.

Steps:

• Beat the egg; wash, dry and finely chop the parsley; peel and finely chop the onion; peel, crush and finely chop the garlic; peel and grate the potatoes and parsnips.
• Mix together the onion, garlic, potatoes and parsnips and squeeze dry between sheets of paper kitchen towelling.
• Melt the butter.
• Place the onion, garlic, potatoes and parsnips in a large bowl, stir in the parsley, beaten egg and melted butter, and mix until well-combined.
• Divide the mixture into 8 equal portions and between the palms of your hands, shape each portion into a round 'cake' or rösti.
• Heat half the oil in a large (preferably non-stick) pan over a medium-high heat, add 4 of the rösti to the pan, press down gently with an egg-slide or spatula to flatten.
• Cook the rösti for 3-4 minutes on each side until, or until golden brown. You may need to reduce the heat to medium once the pan is hot.
• Drain the rösti on paper kitchen towelling, and put an extra sheet on top, to mop up excess oil.
• Keep the first batch warm in a very low oven or simply covered with foil: paper towel, then foil over the top.
• Repeat the process with the remaining oil and the remaining rösti mixture. The second batch will probably cook slightly more quickly, so be careful not to allow them to burn.
• Beat together the creme fraiche or sour cream, dill and cream cheese and season with pepper.
• Transfer the rösti to a serving plate, and serve with the cream sauce, garnished with the reserved sprig of dill.
• Alternative: You can, if you prefer, make ONE large rösti in a 20-23 centimetre - 8"-9" - pan, again preferably non-stick. Cook each side for 5-7 minutes. To turn the rösti, tilt the pan slightly and gently slide the rösti onto a plate; then invert a second plate over the first plate and, keeping the two plates together, turn the plates over so that the rösti is now on the second plate; then, this time tilting the plate slightly, gently slide the rösti back into the pan. You'll know what I'm trying to explain if you've done this! If you haven't, I hope the steps are clear enough! It's really so much easier to do than to explain! If you make one large rösti, garnish it with a sprig of dill.