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
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.
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