Parsnip & leek rostis

Ingredients   1 Parsnip, 20g parmigiano, 1/2 leek, butter, 1/2 an egg.

Serves: 1 Preparation: 20 minutes (plus overnight)


A rosti is a sort of Swiss version of a hash brown. A gorgeous crunchy potato cake with a meltingly soft centre. To get this right it takes a little time, but it's SO worth it. Traditionally made with potatoes, I love the flavour of this parsnip alternative for Christmas.


1) Peel the parsnip and parboil WHOLE for 5 minutes. Allow to cool completely, covered in the fridge (ideally overnight)


2) Grate the parsnip and sprinkle with salt to draw out the moisture, then squeeze in a sieve or colander to extract as much liquid as possible. Dry with kitchen towel.


3) Dice the leek and sautee in a little butter until soft. Allow to cool and then mix into the parsnip with the grated parmeggian and a little of the beaten egg until the mixture is moist enough to hold together. I like to use biscuit cutters to form shapes and pack down the mixture into it, but you can just form a patty with your hands.


4) Add to a frying pan with a little butter and fry, turning continually until the outside is crisp and the centre is fluffy and soft.


Ideal served with my cranberry & orange curd.