Name: Crispy Parsnip and Potato Rosti With Sour Cream Dip
Total time: 45 min
Yield: 6 Servings
Ingredients: Yellow Onions: 1; Chives: 2 tbsp; Butter: 2 tbsp; Kosher Salt: ¾ tsp; Ground Black Pepper: ½ tsp; Sour Cream: ¾ cup; Lemon Juice: 1 ½ tbsp; Potatoes: 1 lb (450 g); Parsnip: 9 oz (255 g); Yellow Onions: ½; Butter: 5 tbsp; Kosher Salt: 2 tsp; Ground Black Pepper: ½ tsp; Olive Oil: 2 tbsp

Ingredients

For the Sour Cream Dip

Yellow Onions – 1

Chives

Fresh, finely chopped

– 2 tbsp

Butter – 2 tbsp

Kosher Salt – ¾ tsp

Ground Black Pepper – ½ tsp

Sour Cream – ¾ cup

Lemon Juice – 1 ½ tbsp

For the Rosti

Potatoes

Russet

– 1 lb (450 g)

Parsnip – 9 oz (255 g)

Yellow Onions – ½

Butter – 5 tbsp

Kosher Salt – 2 tsp

Ground Black Pepper – ½ tsp

Olive Oil – 2 tbsp

Recipe

Rosti is a Swiss food consisting mainly of potatoes, giant fritter style. Initially, it was a peasant breakfast dish. Nowadays, however, it is a popular side dish all over Switzerland and the world. This potato rosti comes coupled with a delectable sour cream dip featuring caramelized onions that give it a pleasant sweetness and fresh chives that brighten the flavor.

The secret to this particular extra-delicious rosti is parsnip. The highly underrated yet super versatile root vegetable adds a sweet, earthy punch while preserving that crunch. Plus, they’re an excellent choice when you want healthy carbs in your diet that will keep you full for a long time. Without further ado, grab all the necessary ingredients, and let’s get started on this fantastic, full-flavored parsnip and potato rosti!

Steps

1 Done	Prepare the Sour Cream Dip Peel and cut the onion into thin slices.
2 Done	Melt butter in a skillet before adding the onion and cooking, occasionally stirring, until golden-brown and caramelized, about 30 minutes.
3 Done	Remove from the heat and season with ¼ teaspoon of kosher salt and ¼ teaspoon of black pepper.
4 Done	Transfer the onions to a cutting board, roughly chop them, then pop them in a bowl. Set aside. Meanwhile, make the rosti.
5 Done	Prepare the Rosti To begin with, peel potatoes, parsnip, and onion. Shred them in a food processor or grate on the coarse side of the grater. Squeeze all liquid out of the vegetables using a cheesecloth or a kitchen towel.
6 Done	Melt 3 tablespoons of butter and transfer it to a large bowl before mixing in the vegetable mixture, salt, and pepper.
7 Done	Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet until shimmering. Add the vegetable mixture and evenly distribute it on the bottom and up the sides of the pan.
8 Done	Cook until the bottom is golden-brown and crispy, about 8 minutes.
9 Done	Flip the rosti onto a large plate. Place the skillet back over medium heat and add the remaining butter and olive oil. Once shimmering, pop the rosti back into the pan browned-side up. Cook until the other side is golden-brown and crispy, about 8 minutes more. Meanwhile, finish the dip.
10 Done	Stir in chives, sour cream, lemon juice, the remaining kosher salt and black pepper into the caramelized onions.
11 Done	Cut the rosti into wedges and serve with the sour cream dip.

This breakfast-turned-side-dish hits all the right notes to satisfy all the hungry mouths around your table. Be sure to try the delicious crispy parsnip and potato rosti with sour cream dip and share your feedback in the comments. Have a lovely meal!

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