bluemoon downunder's Note:
All the delights of a traditional rösti with the additional flavours of parsnip and dill. Just delicious with a salad as a light meal or as an accompaniment to a main course. And tastes best, of course, if made with fresh herbs. Adapted from a 'Pan or Wok' recipe card from International Masters Publishers. If you've had difficulty with ingredients holding together in this or similar recipes, including burgers, I'd recommend using egg rings. I have some non-stick ones for using in my non-stick pans. Instead of shaping the mixture into round cakes or rösti, simply fill the egg ring. I find that when it's time to turn the cake or rösti, I can remove the ring as the ingredients are by then half cooked and holding together beautifully. I turn the rösti and remove the ring using an egg slide and a fork. Hard to describe; easy to do!
My Private Note
Units: US | Metric
- 1 egg
- 1 onion, finely chopped
- 2 garlic cloves
- 350 g waxy potatoes, such as Desiree
- 2 parsnips
- 2 tablespoons fresh flat leaf parsley, finely chopped
- 25 g butter, melted
- 4 tablespoons olive oil
- 150 g creme fraiche or 150 g sour cream
- 2 tablespoons fresh dill, chopped, plus
- 1 sprig fresh dill (to garnish)
- 100 g cream cheese
- white pepper
- 1Beat 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.
- 2Mix together the onion, garlic, potatoes and parsnips and squeeze dry between sheets of paper kitchen towelling.
- 3Melt the butter.
- 4Place the onion, garlic, potatoes and parsnips in a large bowl, stir in the parsley, beaten egg and melted butter, and mix until well-combined.
- 5Divide the mixture into 8 equal portions and between the palms of your hands, shape each portion into a round 'cake' or rösti.
- 6Heat 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.
- 7Cook 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.
- 8Drain the rösti on paper kitchen towelling, and put an extra sheet on top, to mop up excess oil.
- 9Keep the first batch warm in a very low oven or simply covered with foil: paper towel, then foil over the top.
- 10Repeat 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.
- 11Beat together the creme fraiche or sour cream, dill and cream cheese and season with pepper.
- 12Transfer the rösti to a serving plate, and serve with the cream sauce, garnished with the reserved sprig of dill.
- 13Alternative: 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.
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Nutritional Facts for Parsnip and Potato Rösti
Serving Size: 1 (213 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 478.2
- Calories from Fat 380
- Total Fat 42.3 g
- Saturated Fat 18.9 g
- Cholesterol 138.7 mg
- Sodium 164.8 mg
- Total Carbohydrate 20.6 g
- Dietary Fiber 2.4 g
- Sugars 2.7 g
- Protein 6.1 g
The following items or measurements are not included: