Potato, parsnip & horseradish baked rosti
- Good Food team
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Serves 4
Easy
Prep: 20 mins
Cook: 1 hr and 15 mins
A star rating of 4.6 out of 5.5 ratingsRate
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A trio of winter vegetables that are the perfect accompaniment to a meal.
Vegetarian
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Butternut squash casserole
A star rating of 4.5 out of 5.136 ratings
Ingredients
Nutrition
Units:
MetricUS
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225g potato
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225g parsnip
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1 onion
sliced
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1 tbsp creamed horseradish
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2 tbsp chopped fresh chive
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100g Greek yogurt
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25g butter
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Nutrition: per serving
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kcal162
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fat8g
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saturates4g
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carbs20g
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sugars0g
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fibre4g
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protein3g
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salt0.36g
low
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Method
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step 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.
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step 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.
Recipe from Good Food Vegetarian Christmas, December 2006
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A star rating of 4.6 out of 5.5 ratings
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