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!
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 35m
Yield 8 rösti, 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 478.2, Fat 42.3, SaturatedFat 18.9, Cholesterol 138.8, Sodium 164.8, Carbohydrate 20.6, Fiber 2.5, Sugar 2.8, Protein 6.1
POTATO, PARSNIP & HORSERADISH BAKED ROSTI
A trio of winter vegetables that are the perfect accompaniment to a meal.
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper, Vegetable
Time 1h35m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 162 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.36 milligram of sodium
PARSNIP-POTATO-AND-ROASTED-GARLIC PUREE
Provided by Molly O'Neill
Categories dinner, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the parsnips in a large saucepan and cover with water. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add the potatoes and cook until parsnips and potatoes are soft, about 15 minutes. Drain well and pass the vegetables through a ricer into a medium-size bowl.
- Stir the roasted garlic and the milk into the puree until well combined. Add the salt and pepper to taste. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 0 grams, Carbohydrate 67 grams, Fat 1 gram, Fiber 10 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 888 milligrams, Sugar 10 grams
SMOKED HADDOCK WITH POTATO AND PARSNIP RöSTI
This dish has a wonderful set of different textures and flavours. The recipe is from the London fish restaurant called Livebait.
Provided by kolibri
Categories European
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 220 C/425°F.
- Peel the potatoes and parsnips, and grate them into a large bowl. Chop the spring onions and chervil and add them, season with salt and pepper. Mix thoroughly, adding 50 ml olive oil.
- Cook rösti in two batches. Heat large frying pan with 25 ml of the oil. Press half of the rösti mixture into the hot pan in a flat layer.
- Cook on moderately high until the bottom crisps up, then turn it over on to the hot baking sheet. Repeat with the rest of the mixture.
- Oil the haddock fillets and put them on to another baking sheet.
- Put both sheets into the oven for 10 minutes (rösti on the top where it's hotter - check it after 5 minutes).
- Meantime, crush the garlic and cook it in 10 ml of the olive oil until it begins to soften. Add spinach, stir until it has wilted completely. Press out the liquid that has formed while cooking, season and keep warm.
- Poach the eggs in water and vinegar - aim for a runny yolk.
- To serve, cut a wedge of the rösti, crown it with the spinach, haddock and on the top the poached egg.
Nutrition Facts : Calories 495.5, Fat 27.6, SaturatedFat 7.8, Cholesterol 209.3, Sodium 455.6, Carbohydrate 33.1, Fiber 7.8, Sugar 5.2, Protein 29.8
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- Put the whole potatoes and parsnips in a large pan of cold water. Bring to the boil, then simmer for 5 minutes until just tender but still firm. Drain, then set aside to cool completely before chilling in the fridge for 30 minutes.
- Coarsely grate the potatoes and parsnips, then season well. Set a 25-28cm non-stick frying pan over a high heat and add a good amount of the goose fat/olive oil. When really hot, spread the grated vegetables evenly in the pan, then lightly press down with the back of a spatula. Cook over a low heat for 5-6 minutes, then invert the rösti onto a large flat plate so the golden side is uppermost.
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