PARSNIP AND POTATO RöSTI

Parsnip and Potato Rösti image

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

Time 35m

Yield 8 rösti, 4 serving(s)

Number Of Ingredients 13

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
white pepper

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.