Ingredients
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For the Sour Cream Dip
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Yellow Onions – 1
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ChivesFresh, finely chopped– 2 tbsp
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Butter – 2 tbsp
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Kosher Salt – ¾ tsp
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Ground Black Pepper – ½ tsp
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Sour Cream – ¾ cup
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Lemon Juice – 1 ½ tbsp
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For the Rosti
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PotatoesRusset– 1 lb (450 g)
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Parsnip – 9 oz (255 g)
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Yellow Onions – ½
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Butter – 5 tbsp
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Kosher Salt – 2 tsp
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Ground Black Pepper – ½ tsp
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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
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1
Done
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Prepare the Sour Cream DipPeel and cut the onion into thin slices. |
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2
Done
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Melt butter in a skillet before adding the onion and cooking, occasionally stirring, until golden-brown and caramelized, about 30 minutes. |
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3
Done
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Remove from the heat and season with ¼ teaspoon of kosher salt and ¼ teaspoon of black pepper. |
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4
Done
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Transfer the onions to a cutting board, roughly chop them, then pop them in a bowl. Set aside. Meanwhile, make the rosti. |
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5
Done
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Prepare the RostiTo 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. |
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6
Done
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Melt 3 tablespoons of butter and transfer it to a large bowl before mixing in the vegetable mixture, salt, and pepper. |
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7
Done
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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. |
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8
Done
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Cook until the bottom is golden-brown and crispy, about 8 minutes. |
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9
Done
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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. |
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10
Done
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Stir in chives, sour cream, lemon juice, the remaining kosher salt and black pepper into the caramelized onions. |
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11
Done
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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!
