Parsnip Rosti | Now Then Sheffield

Parsnip Rosti | Now Then Sheffield

nowthenmagazine.com

Make use of those leftover parsnips for a breakfast, brunch or lunch treat.…

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Ingredients

  • 2 parsnips (roughly 250g)
  • 1 large potato (roughly 250g)
  • 3 sprigs of thyme
  • 3 spring onions
  • Olive oil
  • Salt and pepper

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