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A Weekday Menu Recipe

 

 

Parsnip and Potato Rosti   Veg  HT  ACC  30mins

Serves 4      Hot  Vegetarian  Vegetables  Accompaniment   Gluten Wheat Free Eggless

Ingredients
2 Parsnips, peeled and grated
2 Small Potatoes, peeled and grated
1 Small Onion, grated
Salt and Black Pepper
50g/2oz Butter
4 tbsp Olive Oil

Instructions

1. Place the grated potato and parsnip on a tea towel, roll it up and squeeze over the sink to remove any excess liquid.

2. Transfer the potato and parsnip to a large mixing bowl together with the onion, salt and plenty of black pepper and mix well.

3. Melt the butter and oil in a large frying pan then add the parsnip mixture, pressing it down firmly to cover most of the base of the pan.

4. Fry for 5 - 6 minutes on each side until golden-brown.
 

 

More Vegetable  Recipes  |  What's in Season  |  Growing Vegetables

 

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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