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This recipe is definitely not in the category of procuring a quick supper (!), but when you have time on your hands (yeah, like when exactly?) in the winter months, when Parsnips have had a frost on them to make them sweeter, this is just a gorgeous thing to do with them.
And I make a whole batch and freeze them....
100g wild rice (don't substitute this with ordinary rice, you need WILD rice)
500g rooster potatoes, or similar, peeled and quartered
200g parsnips, peeled and grated (watch your fingers!)
2 sprigs fresh thyme (I use Lemon Thyme)
2 tablsps. rosemary oil (remind me to do a thread on flavoured oils for Grapes who'd like to know how to make them?)
salt & pepper to season
1. Cook the wild rice at a simmer in boiling water until it has softened, about 40 mins, then drain it.
2. Steam the potatoes until just tender, then chop them to a coarse mash.
3. Add the parsnips to the potato with the wild rice, thyme, rosemary oil and some salt and pepper. Stir gently to combine. *
4. Place four metal rings (9cm diameter x 3cm high) in a wide non-stick frying pan. Brush them, and the pan with oil, and set it over a low heat.
5. Pack the rings with the rosti mix to begin cooking gently. After about 5 mins, flip the rosti to cook on the other side, and do this until cooked through and lightly browned and crisp on the outside.
Et Voila!
Turn out/keep warm till needed?
* I generally do everything until the end of stage 3. Pack the mixture into the silicone muffin trays, cover in clingfilm and foil, freeze, then turn out, wrap individually, and cook them, as needed, gently from frozen and finish off in the oven to ensure they're cooked all the way through.
These Rosti's are a welcome change when you are just completely 'bored' of serving Potatoes as Potatoes yet again! Enjoy.
And I make a whole batch and freeze them....
100g wild rice (don't substitute this with ordinary rice, you need WILD rice)
500g rooster potatoes, or similar, peeled and quartered
200g parsnips, peeled and grated (watch your fingers!)
2 sprigs fresh thyme (I use Lemon Thyme)
2 tablsps. rosemary oil (remind me to do a thread on flavoured oils for Grapes who'd like to know how to make them?)
salt & pepper to season
1. Cook the wild rice at a simmer in boiling water until it has softened, about 40 mins, then drain it.
2. Steam the potatoes until just tender, then chop them to a coarse mash.
3. Add the parsnips to the potato with the wild rice, thyme, rosemary oil and some salt and pepper. Stir gently to combine. *
4. Place four metal rings (9cm diameter x 3cm high) in a wide non-stick frying pan. Brush them, and the pan with oil, and set it over a low heat.
5. Pack the rings with the rosti mix to begin cooking gently. After about 5 mins, flip the rosti to cook on the other side, and do this until cooked through and lightly browned and crisp on the outside.
Et Voila!
Turn out/keep warm till needed?
* I generally do everything until the end of stage 3. Pack the mixture into the silicone muffin trays, cover in clingfilm and foil, freeze, then turn out, wrap individually, and cook them, as needed, gently from frozen and finish off in the oven to ensure they're cooked all the way through.
These Rosti's are a welcome change when you are just completely 'bored' of serving Potatoes as Potatoes yet again! Enjoy.
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