Parsnip, Potato and Cheese Rösti

Serves: 4

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Total Time: 30

Prep Time: 10

Cook Time: 20

• 1  onion
• 350 gram(s) waxy potatoes, such as Desirée
• 225 gram(s) parsnips
• 1  garlic clove
• 15 ml (1 level tbsp) chopped fresh sage
• Salt and ground black pepper
• 1 large egg
• 30 ml (2tbsp) sunflower oil
• 175 gram(s) fontina or Cheddar cheese

Method

1. Slice the onion. Peel the potatoes and parsnips. Using the medium grater attachment of a food processor or the coarse side of a grater, grate the potatoes and parsnips, squeezing out any excess liquid.
2. Place the grated vegetables, onion, crushed garlic and sage in a large bowl. Season generously with salt and black pepper. Stir in the beaten egg until the mixture is well combined. (See Cook's Tip.)
3. Heat the oil in a large, non-stick frying pan. When it's hot, spread half of the vegetable mixture over the base of the pan. Scatter over the grated fontina cheese, then top with the remaining vegetable mixture, spreading it flat.
4. Cook over a low heat for approximately 10min until golden underneath. Using a palette knife, slide the rösti out on to a large plate, then flip back into the pan to cook the underside. Cook for a further 10min until the underside is browned and the vegetables are tender and cooked through.
5. Serve the rösti immediately, cut into wedges.
6. SERVE WITH... Mixed leaf salad
7. COOK'S TIP To make individual rösti, divide the vegetable mixture into four portions, shape into cakes and fry as step 3.

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