Potato and Parsnip Rosti
Servings: 2
Ingredients
3 medium potatoes
3 large parsnips
2 TBSP oil
2 TBSP butter
salt & pepper
(optional: sour cream, chives, applesauce)
Directions
1. Parboil the potatoes and parsnips in their peel until just tender.
2. Cool several hours or overnight.
3. Peel potatoes and parsnips and grate.
4. Heat a 12 inch skillet over medium high heat and add half the oil and butter. Brush the oil and butter onto the sides of the pan.
5. Gently toss the potatoes and parsnips together. Add to the pan. Gently press to make a "cake". Allow to cook 10 full minutes over medium, swirling the pan every once in a while. If it begins to stick add a bit of oil down the side of the pan. Don't force it, it will release. Flip and cook a full 10 minutes on second side.
6. Place a plate over the top and flip out of the pan.
7. Serve with sour cream, applesauce and chives.
2. Cool several hours or overnight.
3. Peel potatoes and parsnips and grate.
4. Heat a 12 inch skillet over medium high heat and add half the oil and butter. Brush the oil and butter onto the sides of the pan.
5. Gently toss the potatoes and parsnips together. Add to the pan. Gently press to make a "cake". Allow to cook 10 full minutes over medium, swirling the pan every once in a while. If it begins to stick add a bit of oil down the side of the pan. Don't force it, it will release. Flip and cook a full 10 minutes on second side.
6. Place a plate over the top and flip out of the pan.
7. Serve with sour cream, applesauce and chives.
