0 0


Adjust Servings:
For the Sour Cream Dip
Yellow Onions – 1
Chives – 2 tbsp Fresh, finely chopped
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 – 1 lb (450 g) Russet
Parsnip – 9 oz (255 g)
Yellow Onions – ½
Butter – 5 tbsp
Kosher Salt – 2 tsp
Ground Black Pepper – ½ tsp
Olive Oil – 2 tbsp

Share it on your social network:

Or you can just copy and share this url
Crispy Parsnip and Potato Rosti With Sour Cream Dip

Crispy Parsnip and Potato Rosti With Sour Cream Dip

  • Vegetarian
  • 45 min
  • Serves 6
  • Medium


  • For the Sour Cream Dip

  • For the Rosti



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!



Prepare the Sour Cream Dip

Peel and cut the onion into thin slices.


Melt butter in a skillet before adding the onion and cooking, occasionally stirring, until golden-brown and caramelized, about 30 minutes.


Remove from the heat and season with ¼ teaspoon of kosher salt and ¼ teaspoon of black pepper.


Transfer the onions to a cutting board, roughly chop them, then pop them in a bowl. Set aside. Meanwhile, make the rosti.


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.


Melt 3 tablespoons of butter and transfer it to a large bowl before mixing in the vegetable mixture, salt, and pepper.


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.


Cook until the bottom is golden-brown and crispy, about 8 minutes.


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.


Stir in chives, sour cream, lemon juice, the remaining kosher salt and black pepper into the caramelized onions.


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!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

cabbage pies
Stuffed Cabbage Pies
butter-roasted sweet potatoes
Butter-Roasted Sweet Potatoes
cabbage pies
Stuffed Cabbage Pies
butter-roasted sweet potatoes
Butter-Roasted Sweet Potatoes

12 Comments Hide Comments

Good day! Do you know if they make any plugins to safeguard against hackers?
I’m kinda paranoid about losing everything I’ve worked hard on. Any recommendations?

I loved as much as you will receive carried out right here.
The sketch is tasteful, your authored subject matter
stylish. nonetheless, you command get got an edginess over that you wish be delivering the following.
unwell unquestionably come further formerly again as exactly the same nearly a lot often inside case you
shield this increase.

Howdy! This post couldn’t be written any better!
Reading this post reminds me of my good old room mate!
He always kept talking about this. I will forward this write-up to him.

Pretty sure he will have a good read. Thank you for sharing!

Hey there! I’ve been following your website for a while now and finally got the bravery to go ahead and give you a
shout out from Humble Texas! Just wanted to tell you keep up the excellent

Unquestionably believe that which you stated. Your favorite reason appeared to be on the internet the simplest thing to
be aware of. I say to you, I certainly get annoyed while people think about worries that they just do
not know about. You managed to hit the nail upon the top as well
as defined out the whole thing without having side effect , people could take a signal.
Will likely be back to get more. Thanks

It’s actually a nice and helpful piece of information. I’m
happy that you just shared this useful info with
us. Please keep us up to date like this. Thanks for sharing.

I am really loving the theme/design of your web site.
Do you ever run into any browser compatibility
issues? A small number of my blog visitors have complained about my
website not operating correctly in Explorer but looks
great in Firefox. Do you have any solutions to help fix this issue?

Add Your Comment