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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

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


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


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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What's in Season  |  Growing Vegetables

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