Description
This Potato-Parsnip Rosti recipe features crispy, golden patties made from grated potatoes and parsnips, enhanced with aromatic onion and garlic powder. Served with a luscious caramelized onion sour cream topping, this dish offers a delightful combination of textures and flavors, perfect for a comforting brunch or side dish.
Ingredients
Scale
Rosti
- 2 large potatoes, peeled and grated
- 2 medium parsnips, peeled and grated
- 1 small onion, finely chopped
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
- 1/2 tsp garlic powder
- 1/4 cup all-purpose flour
- 1 egg, lightly beaten
Caramelized Onion Sour Cream
- 1 cup sour cream
- 1 large onion, thinly sliced
- 1 tbsp butter
- 1 tsp brown sugar
- Salt and pepper, to taste
- Fresh chives, chopped (for garnish)
Instructions
- Remove excess moisture: Place the grated potatoes and parsnips in a clean kitchen towel and squeeze out as much moisture as possible to ensure the rosti turn out crispy.
- Prepare the mixture: In a large bowl, combine the grated vegetables, finely chopped onion, garlic powder, flour, lightly beaten egg, salt, and pepper. Mix well to form a cohesive mixture.
- Cook the rosti: Heat 1 tablespoon of olive oil in a skillet over medium heat. Shape the mixture into small patties and cook them for 4 to 5 minutes per side until they become golden brown and crispy. Transfer the cooked patties to a plate lined with paper towels to drain excess oil.
- Caramelize the onions: In a separate skillet, melt the butter over medium heat. Add the thinly sliced onion and brown sugar, then cook slowly, stirring occasionally, for about 15 to 20 minutes until the onions are deeply caramelized and sweet.
- Prepare the sour cream topping: Stir the caramelized onions into the sour cream, and season with salt and pepper to taste.
- Serve: Serve the rosti warm, topped with a generous dollop of the caramelized onion sour cream, and garnish with freshly chopped chives.
Notes
- Removing excess moisture from the grated vegetables is crucial to achieving crispy rosti.
- You can prepare the caramelized onions ahead of time and store them in the refrigerator for up to 3 days.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Serve the rosti immediately after cooking for the best texture; they tend to soften upon standing.
- Fresh chives add a mild onion flavor and a pop of color as garnish.
