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Parsnip Rosti

A delicious original TCK twist on a winter classic dish- our parsnip rosti is healthy, and sweet. Enjoy!

Parsnip Rosti
Parsnip Rosti
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Servings Prep Time
4 serves 20 minutes
Servings Prep Time
4 serves 20 minutes
Parsnip Rosti
Parsnip Rosti
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 serves 20 minutes
Servings Prep Time
4 serves 20 minutes
Instructions
  1. Coarsely grate the parsnips and potato into a mixing bowl.
  2. Squeeze the vegetables in a clean tea cloth to get rid of as much moisture as you can, and then put them back in the bowl with the eggs or flax mixture and thyme, salt and pepper and mix well.
  3. Heat an oven proof pan and add a tbsp of coconut oil until it melts. Add the rosti mixture, spread it out evenly in the pan, and cook on high for around 5 minutes until it starts to cook on the bottom.
  4. Then put the pan in the oven for a good 25 minutes to roast.
  5. Once the rosti is golden brown, remove it from the oven, and serve with roasted beetroots and a green salad. For extra protein you could also add a poached egg on top.
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