Parsnip and Potato Rösti

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
YIELD: 8 rösti
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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