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Ingredients

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

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Crispy Parsnip and Potato Rosti With Sour Cream Dip

Crispy Parsnip and Potato Rosti With Sour Cream Dip

Features:
  • Vegetarian
  • 45 min
  • Serves 6
  • Medium

Ingredients

  • For the Sour Cream Dip

  • For the Rosti

Recipe

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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!

Valerie

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.

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