A yummy alternative to your regular potato rosti, in this recipe, parsnip and potato are tossed with thyme, butter, salt and pepper, then fried until golden and crisp.
- 200g peeled potatoes
- 200g peeled parsnips
- 1/2 small onion
- 2 sprigs thyme leaves
- 2 tbsp. melted butter
- Salt and pepper
- 1 tbsp. each butter and oil
Grate the potatoes and parsnips using a box grater. Grate the onion. Press the excess water out of the veggies using kitchen paper.
Toss together potatoes, parsnips, onion, thyme, butter, salt and pepper. Press the ingredients together into a round rosti.
Heat butter and oil in a frying pan. Fry the rosti on one side for 6-8 minutes. Cover the pan with a plate, tip the rosti onto the plate, then flip and cook raw-side down for 6-8 minutes until the rosti is golden brown on either side and cooked through.