Parsnip rösti

Singlemade: parsnip rösti

Parsnip is a forgotten vegetable that Singlemade is bringing back! Even though it’s said to be a wintery vegetable, they’re on all shelves already. This white (albino) root is healthy and used to serve as a substitute for potatoes. And that’s exactly what we’re doing with this recipe.

This recipe lets you make delicious rösti (hash browns), to go with a nice slice of meat or some hot vegetables. Or even just with some homemade mayonnaise. Less is more! 🙂

Singlemade: parsnip rösti

Print Recipe
Parsnip rösti
Parsnip rösti
Course Side dish, Snack
Prep Time 15-20 min
Servings
Course Side dish, Snack
Prep Time 15-20 min
Servings
Parsnip rösti
Instructions
  1. Thoroughly wash the parsnip and dry it off. Cut off the tips and grate it, skin and all.
  2. Break the egg into a bowl. Add 3 pinches of salt and 10 turns of the pepper mill. Whisk the egg with a fork.
  3. Heat a pan over high heat with a good dash of oil.
  4. Add the grated parsnip to the bowl and mix until the egg is spread evenly.
  5. Use the spoon to scoop some of the egg-covered parsnip into the pan. Press it flat slightly until it’s an even disc. Repeat until your pan is full. Make sure the rösti’s don’t touch.
  6. Turn the heat down to medium and fry the rösti for 3 to 5 minutes. Turn them over and bake the other side for another 3 to 5 minutes.
  7. As soon as you flip them, add an extra dash of oil to avoid the rösti sticking to the pan. Once the other side’s golden brown as well, take them out of the pan.
  8. Repeat until you’ve fried up all the parsnip. You should be good for 10-12 of them. Enjoy!
Recipe Notes

Tip: The rösti are at their crispy best straight out of the pan. You can reheat them in the microwave oven, but the pan is best, to get some of the crispiness back. 🙂

Tip: Don’t feel like eating rösti for two days straight? Freeze some of ‘em!


Input Singlemade test panel

Kobus was a bit sceptical at first: parsnip has a very distinct taste, will it really work as a rösti? Well, it did!
Kobus’ eggs were too small, so he used two.

Bram didn’t have enough grated parsnip, his last batch was swimming in egg, which he had to dab off a bit. He said: ‘parsnip is just awesome!’
Bram’s tip: Serve with homemade hummus and (broccoli)falafel!


#Singlemade_it

Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)