Parsnip And Potato Rösti

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 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
• pepper

Recipe

• 1 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.
• 2 mix together the onion, garlic, potatoes and parsnips and squeeze dry between sheets of paper kitchen towelling.
• 3 melt the butter.
• 4 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.
• 5 divide the mixture into 8 equal portions and between the palms of your hands, shape each portion into a round 'cake' or rösti.
• 6 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.
• 7 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.
• 8 drain the rösti on paper kitchen towelling, and put an extra sheet on top, to mop up excess oil.
• 9 keep the first batch warm in a very low oven or simply covered with foil: paper towel, then foil over the top.
• 10 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.
• 11 beat together the creme fraiche or sour cream, dill and cream cheese and season with pepper.
• 12 transfer the rösti to a serving plate, and serve with the cream sauce, garnished with the reserved sprig of dill.
• 13 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.