Potato, parsnip & horseradish baked rosti

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


  • 225g potatoes
  • 225g parsnips
  • 1 onion, sliced
  • 1 tbsp creamed horseradish
  • 2 tbsp chopped fresh chives
  • 100g Greek yogurt
  • 25g butter


  1. 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.

  2. 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.

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