Parsnip rösti supper from A Modern Way to Cook: Over 150 Quick, Smart and Flavour-Packed Recipes for Every Day (page 170) by Anna Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Silverscreensuppers on April 08, 2019

    I really loved this - much greater than the sum of its parts. I chopped up my parsnips and potatoes in the Thermomix because I hate grating veggies. I used cottage cheese rather than ricotta. I thought it was a really delicious dinner and I have a second helping for tomorrow (made half the recipe). Good old Anna!

  • Rutabaga on December 16, 2017

    For those who like parsnips, this is a good version of roesti. Unfortunately, my children don't, so they wouldn't eat it. But my husband and I enjoyed it, and I appreciated the lighter topping of greens (as opposed to the more traditional delicious yet heavy layer of cheese and ham). Instead of spinach, I used a farmer's market salad mix simply dressed with oil and lemon juice. I used goat cheese in place of ricotta, and scallions instead of baby leeks. The roesti itself was huge and thick, even when made in a deep 12 inch skillet. It was nicely crispy on the bottom, but softer on top, as you don't flip it. Doubtless this makes it healthier, but if you want it crispier, try drizzling a little oil over it prior to baking, or just before finishing it under the broiler. And for those who dislike parsnips, a traditional all-potato roesti is always an option. A final note, as eeeve said, parsnips are really hard to grate. I don't have a food processor, but would use it here if I did.

  • eeeve on January 31, 2016

    Even better the next day for breakfast with a fried egg - which was listed as one of the optional toppings anyway.

  • eeeve on January 30, 2016

    The parsnips lend this giant rösti a lovely sweet flavour; but must remember to season it well. Also to use a food processor to grate the vegetables - doing it by hand added a considerable amount to prep time! Didn't use the baby leeks and served all the components (rösti, ricotta, spinach) separately for people to assemble themselves; and because I didn't want to end up with soggy leftovers. Not a wow supper, but was certainly liked by everyone.

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