HORSERADISH PARSNIP-AND-POTATO ROSTI
Adding the intensely spicy root vegetable, horseradish, and sweet, mellow parsnip gives a new depth of flavor to this take on a crisp potato pancake.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Peel and grate potatoes and parsnips; toss with horseradish and salt. Melt 1 tablespoon butter in an 8-inch cast-iron skillet over medium. Press potato mixture into pan. Cook until bottom is golden, 10 minutes. Flip; dot 1 tablespoon butter around edges. Transfer to a 400 degrees oven; bake 25 minutes. Serve, with fried eggs.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ge Shi
[email protected]This dish is a great way to get your kids to eat their vegetables.
poli ara
[email protected]I've never made rosti before, but this recipe made it easy. The results were crispy and delicious.
Luca Cabrera
[email protected]This recipe is a great way to use up leftover mashed potatoes.
Barveer Barveer
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the unique flavor.
Seju Ahmed###
[email protected]I'm always looking for new ways to cook parsnips, and this recipe didn't disappoint. The horseradish and potato added a lot of flavor.
Bekubukhosi Zungu
[email protected]This was the perfect dish for a cold winter night. It was hearty and filling, and the horseradish gave it a nice kick.
Aasef Ansari
[email protected]The flavors in this dish were amazing! I loved the combination of horseradish, parsnip, and potato.
Musa Tanoli
[email protected]This recipe was easy to follow and the results were delicious. I would definitely make it again.
Alax Sandra
[email protected]I'm not a fan of horseradish, but I still enjoyed this dish. The parsnip and potato were cooked perfectly and the flavors were well-balanced.
Md Samsul
[email protected]This dish was a bit too spicy for my taste, but I think that's just because I added too much horseradish. Next time I'll use a little less.
Irsad Idr
[email protected]I've never had parsnip before, but I'm so glad I tried this recipe. The parsnip added a sweetness that balanced out the horseradish and potato perfectly.
Phemelo Moloi
[email protected]This recipe was a hit with my family! The combination of horseradish, parsnip, and potato made for a unique and flavorful dish. I especially appreciated that it was easy to make and didn't require any special ingredients.