Description
This crispy and flavorful Potato-Parsnip Rosti is served with a delicious Caramelized Onion Sour Cream. Perfect as a side dish or appetizer, these savory pancakes are a delightful way to enjoy root vegetables.
Ingredients
Scale
Potato-Parsnip Rosti:
- 2 large russet potatoes, peeled
- 2 medium parsnips, peeled
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 2 tablespoons all-purpose flour
- 1 large egg, lightly beaten
- 3 tablespoons unsalted butter or oil for frying
Caramelized Onion Sour Cream:
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 1 cup sour cream
- Salt and pepper to taste
Instructions
- Grate and Squeeze: Grate potatoes and parsnips, squeeze out excess moisture. Combine with salt, pepper, nutmeg, flour, and egg.
- Cook Rostis: Fry mixture in butter until golden and crispy on both sides.
- Make Sour Cream: Caramelize onions, chop, and mix into sour cream. Season with salt and pepper.
- Serve: Enjoy warm rostis with a dollop of onion sour cream.
Notes
- For extra crispiness, use clarified butter or a mix of butter and oil.
- Rostis can be made ahead and reheated in the oven.
- Sour cream can be made up to a day in advance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Swiss
Nutrition
- Serving Size: 2 rostis with 2 tbsp sour cream
- Calories: 270
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 45 mg
