Parsnip and Potato Rösti

"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!"
 
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Ready In:
35mins
Ingredients:
13
Yields:
8 rösti
Serves:
4
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ingredients

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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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Reviews

  1. With a green salad, they were a nice light dinner. This was my first try at Rosti, and I'll be making them again. The dill and sour cream is a great combo on the warm patties. In the future, I'll cut back on the parsnip for a more savory recipe. The first batch didn't stick together very well (I think I didn't get enough moisture out), but I added extra egg the second time around and that helped, and I'll be better about pressing the grated potato next time.
     
  2. I hate giving anything a bad review, but these just didn't work! They wouldn't hold together and were surprisingly lacking in flavour for something that looked so good. Sorry bluemoon - but your other recipes I've tried have been great! Maybe I'm just not cut out to be a rosti maker!
     
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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