Parsnip Rösti - River Cottage
Try these parsnip rösti for a softer alternative to traditional potato rösti. Crisp on the outside, they’re best cooked slowly for extra crunch!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Ingredients
- 400g parsnips (about 2 large ones)
- 1 large egg, beaten
- 2 tbsp cornflour or arrowroot
- Duck fat, lard or, vegetable or coconut oil, for frying
- Sea salt
- Butter or crème fraîche, to serve (optional)
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