Potato, parsnip & horseradish baked rosti
By Good Food
A trio of winter vegetables that are the perfect accompaniment to a meal.
- Prep:20 mins
Cook:1 hrs 15 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 162
- fat 8g
- saturates 4g
- carbs 20g
- sugars 0g
- fibre 4g
- protein 3g
- salt 0.36g
Ingredients
- 225g potatoes
- 225g parsnips
- 1 onion, sliced
- 1 tbsp creamed horseradish
- 2 tbsp chopped fresh chives
- 100g Greek yogurt
- 25g butter
Method
Heat oven to 190C/fan 170C/gas 5. Cut the potatoes and parsnips into matchsticks or grate them coarsely and place in a large bowl. Stir in the onion, creamed horseradish, chives and yogurt and mix until well combined. Season to taste.
Arrange the vegetable mixture in a 20cm shallow metal tin, cover with foil and bake for 1 hr. Remove the foil, dot the top with the butter and bake, uncovered, for a further 15 mins until the vegetables are tender and the top is crispy and golden. Serve hot.
