Place the parsnips and potatoes into a pot and cover with cold water then bring to a boil over medium-high heat.
Boil the potatoes and parsnips until just tender then drain and allow to cool.
Place the potatoes and parsnips in a covered container and refrigerate for at least 2 hours.
Take the potatoes out of the refrigerator then peel them, discarding the skins.
Grate the potatoes and parsnips on the large holes of a box grater.
Place the grated potatoes and parsnips into a large mixing bowl then season generously with salt & pepper and toss together.
Heat a 12-inch skillet over medium-high heat.
Add HALF the butter and HALF the oil to the skillet then add the potato and parsnip mixture to the pan and gently press together to make a cake.
Reduce the heat to medium and cook for about 10 minutes or until browned, swirling the pan every once in a while, if it begins to stick add a bit of oil down the side of the pan.
Spread the remaining butter and oil on top of the cake then carefully flip over and cook an additional 10 minutes or until browned.
Place a large plate on top of the pan then carefully flip the rosti onto the plate.
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