Parsnip and Pear Rosti

Rosti are the perfect side kick for stews and casseroles, adding a little crunch on the side; but they're also good served on their own with some herby yoghurt sauce or some chilli sauce. These rosti in particular are a veritable celebration of autumn; the parsnips make them a slight change from the usual potato variety, and the pears add a little lightness and sweetness to this Swiss disc of deliciousness.


  • 4 Parsnips
  • 1 or 2 Potatoes
  • 1 or 2 Pears
  • 1 Free Range Egg
  • Salt & Pepper
  • Fresh Chives
  • 1 tbsp Plain Flour
  • Olive Oil (for frying)

Grate all the Parsnips, Pears and Potatoes (I used a food processor).  Use as many Parsnips, Potatoes and Pears as you want to eat, bearing in mind that Vegetables translate generously into Rosti which seem to be bigger in volume that their original ingredients sometimes….).  Go for a 3 parts Parsnip, 1 or 2 parts Pear and 1 part Potato for best results, but any combination will be delicious…

Add all the grated Veg to a large bowl… add 1 Free Range Egg (beaten), a really good crunch of Salt & Pepper, 1 large tbsp Plain Flour and maybe some chopped Chives

Mix around in the bowl – the mixture doesn’t need to look like batter, but it is good to have some ‘wetness’ to the mix

Heat a large frying pan with a little Oil.  When really hot, add 3 or 4 spoonfuls of the mixture (you’re after Rosti that aren’t too big, maybe 5 – 7 cm in diameter)

Fry for 3 or 4 minutes on a medium heat before turning over in the pan with a spatula… Don’t let them burn; but you do want them to form a lovely crispy underside before flipping them

When done, dab on kitchen roll quickly to soak up any excess oil…

The Rosti can laid out in a single layer on a baking tray lined with greaseproof paper to re-heat later (just for 10 mins at 180˚c) – this adds a lovely extra crunch

These are delicious served with meat stew… but also on their own with some 0% Greek Yoghurt, Lemon and Herbs…

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