Horseradish Parsnip And Potato Rosti Recipes

POTATO, PARSNIP & HORSERADISH BAKE

Potato, parsnip & horseradish bake image

Potato and parsnips are perfect partners in this creamy horseradish bake, a great accompaniment to a roast dinner

Provided by Jane Hornby

Time 2h

Number Of Ingredients 10

Ingredients

500ml full-fat milk
400ml double cream
1 garlic clove , squashed with the side of a knife but left whole
a few fresh thyme sprigs
½ tsp freshly grated nutmeg
2 tbsp hot grated horseradish from a jar
900g King Edward potatoes
700g parsnips
2 tbsp butter , softened
handful white or brown breadcrumbs

Steps:

Put the milk, cream, garlic, a sprig of thyme, the nutmeg and horseradish into a pan and bring to a simmer. Remove from the heat, then leave to infuse for at least 10 mins.
Peel the potatoes and cut into slices the thickness of a £1 coin. Peel the parsnips, cut into quarters lengthways and discard the cores, then slice thinly lengthways. Heat oven to 180C/160C fan/gas 4.
Use 1 tbsp butter to grease a large baking dish, then layer up the potatoes and parsnips, adding a few thyme leaves and some seasoning with each layer. Remove the thyme sprig and garlic from the cream, then pour it all over the dish. Scatter over more thyme leaves, the breadcrumbs and the rest of the butter in little knobs. Cover with foil and bake for 1 hr, then uncover and finish for 25-30 mins more until the potatoes are soft, and the top is golden and bubbling.

Nutrition Facts : Calories 653 calories, Fat 45 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 13 grams sugar, Fiber 10 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium

POTATO, PARSNIP & HORSERADISH BAKED ROSTI

Potato, parsnip & horseradish baked rosti image

A trio of winter vegetables that are the perfect accompaniment to a meal.

Provided by Good Food team

Categories Buffet, Dinner, Side dish, Supper, Vegetable

Time 1h35m

Number Of Ingredients 7

Ingredients

225g potato
225g parsnip
1 onion , sliced
1 tbsp creamed horseradish
2 tbsp chopped fresh chive
100g Greek yogurt
25g butter

Steps:

Heat oven to 190C/fan 170C/gas 5. Cut the potatoes and parsnips into matchsticks or grate them coarsely and place in a large bowl. Stir in the onion, creamed horseradish, chives and yogurt and mix until well combined. Season to taste.
Arrange the vegetable mixture in a 20cm shallow metal tin, cover with foil and bake for 1 hr. Remove the foil, dot the top with the butter and bake, uncovered, for a further 15 mins until the vegetables are tender and the top is crispy and golden. Serve hot.

Nutrition Facts : Calories 162 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.36 milligram of sodium

HORSERADISH PARSNIP-AND-POTATO ROSTI

Horseradish Parsnip-and-Potato Rosti image

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

Ingredients

1 3/4 cups Idaho potatoes
1 cup parsnips
4 teaspoons horseradish
1/2 teaspoon coarse salt
2 tablespoons unsalted butter, divided
Fried eggs, for serving

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.

More about "horseradish parsnip and potato rosti recipes"

POTATO ROSTIS | POTATO RECIPES | JAMIE OLIVER

2016-03-16 Combine the potatoes, onion and garlic in a large bowl, add the cumin and season. Use your hands to shape into 4 patties. Heat the oil in a pan and fry the rostis over a medium-low heat for about 10 minutes on each side, turning carefully and adding more oil, if needed. Combine the grated beetroot and horseradish …
From jamieoliver.com
Servings 4
Total Time 25 mins
Category Healthy Meals
Calories 220 per serving

Coarsely grate the potatoes, then squeeze out the excess liquid.Peel and finely slice the onion, peel and crush the garlic, then lightly toast the cumin in a dry pan.
Peel and coarsely grate the beetroot.Combine the potatoes, onion and garlic in a large bowl, add the cumin and season.
Use your hands to shape into 4 patties. Heat the oil in a pan and fry the rostis over a medium-low heat for about 10 minutes on each side, turning carefully and adding more oil, if needed.

See details

PARSNIP AND POTATO RöSTI – OLIVE MAGAZINE - OLIVEMAGAZINE

parsnip-and-potato-rsti-olive-magazine-olivemagazine image

2015-03-25 Step 1. Put the grated potato in a clean tea towel and squeeze to remove excess water. Tip into a bowl with the parsnip, onion, thyme and melted butter. …
From olivemagazine.com
Servings 2
Total Time 40 mins
Category Vegetarian
Calories 299 per serving

See details

POTATO AND PARSNIP ROSTI | YEPRECIPES.COM

2017-02-12 Peel potatoes and parsnips and grate. 4. Heat a 12 inch skillet over medium high heat and add half the oil and butter. Brush the oil and butter onto the sides of the pan. 5. Gently toss the potatoes and parsnips …
From yeprecipes.com
4.7/5 (9)
Servings 2
Cuisine American/Global
Category Appetizers

See details

ROASTED POTATOES, PARSNIPS, & CARROTS & HORSERADISH SAUCE ...

1999-11-01 Combine carrot, parsnip, and next 8 ingredients (parsnip through thyme) in a shallow roasting pan coated with cooking spray. Bake at 450° for 20 minutes; stir. Reduce oven temperature to 400° (do not remove vegetables from oven); bake an additional 30 minutes or until vegetables are tender. Discard thyme. Serve with horseradish …
From myrecipes.com
5/5 (1)
Calories 197 per serving
Servings 6

To prepare horseradish sauce, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula; stir in horseradish and 1/4 teaspoon salt. Cover and chill.
To prepare vegetables, cook carrot in boiling water 5 minutes or until tender; drain. Combine carrot, parsnip, and next 8 ingredients (parsnip through thyme) in a shallow roasting pan coated with cooking spray. Bake at 450° for 20 minutes; stir. Reduce oven temperature to 400° (do not remove vegetables from oven); bake an additional 30 minutes or until vegetables are tender. Discard thyme. Serve with horseradish sauce.

See details

ROSTIS WITH SMOKED TROUT & HORSERADISH RECIPE | WOOLWORTHS

2021-03-19 Add 1/4 cup mixture to the pan for each rosti, pressing down to flatten. Cook, in batches of about eight, for 3 minutes each side, turning carefully, until golden brown and crisp. Transfer to a baking tray and keep warm in the oven. Transfer rostis to serving plates, and top with trout and a dollop of horseradish …
From woolworths.com.au
Cuisine Scandinavian
Category Appetiser
Servings 4
Total Time 35 mins

Remove skin from trout and flake flesh, discarding bones. Combine sour cream and horseradish in a small bowl.
Shred potatoes into a large bowl using a mandolin or fine shredder. Squeeze potato firmly with your hands to remove excess moisture. Shred parsnip and combine with potato. Reserve 1 tbs butter, then stir in the remainder with the lemon thyme. Season well.
Heat oil and reserved butter in a large frying pan over medium heat. Add 1/4 cup mixture to the pan for each rosti, pressing down to flatten. Cook, in batches of about eight, for 3 minutes each side, turning carefully, until golden brown and crisp. Transfer to a baking tray and keep warm in the oven.

See details

BEETROOT, POTATO AND HORSERADISH RöSTIS RECIPE / RIVERFORD

Beetroot, potato and horseradish röstis Main Serves 4 1 h A sure-fire hit for breakfast, brunch or lunch. You can cook the beetroot first, but using it raw lends the röstis a nice bit of bite. If you have any leftover cooked beetroot or potato these would work fine too, or swap the beetroot for parsnip, celeriac or squash. Autumn recipe; Winter recipe…
From riverford.co.uk
Servings 4
Total Time 1 hr

Put the potatoes in a pan of cold salted water and slowly bring to the boil, then reduce the heat and simmer for 5 minutes. Turn off the heat and leave the potatoes in the hot water for 15 minutes so that they are half cooked. Drain and peel.
Coarsely grate the potatoes, beetroot and onion into a large bowl. Finely grate the horseradish into the same bowl. Bash the garlic into a fine paste using a pestle and mortar, or crush in a garlic crusher, then add it to the bowl with the herbs. Season and sprinkle over the flour and mix well.
Preheat oven to 190°C/Gas 5. Shape the veg mix into four burger-sized patties. They should hold together well, but add a bit more flour if not. Heat a good slug of oil in a non-stick frying pan and fry the röstis until golden brown on each side (don't be tempted to flip them more than once or move them much).

See details

CREAMY MASHED PARSNIPS & POTATOES W/ HORSERADISH - DARING ...

2019-11-30 Wonderfully creamy with the sweet flavor of parsnips and the spiciness of horseradish, the combination is absolutely delicious. This mashed potatoes with parsnips recipe is a must try! I think the first time I ever had parsnips was soon after I moved to England. Parsnips …
From daringgourmet.com
5/5 (3)
Total Time 25 mins
Category Side Dish
Calories 214 per serving

Place the sliced potatoes and parsnips in a steamer (put the parsnips in first where they'll be closer to the hot steam with the potatoes on top since the parsnips require a little longer cooking time). Place the steamer on top of a pot of boiling water and cover with the lid. Steam for about 15 minutes or until the vegetables are tender when pierced with a fork.
Drain the pot and place the veggies in it along with the butter, salt, pepper and horseradish. Mash with a potato masher then add the cream and continue mashing until smooth, adding more cream until desired consistency is reached. Add more salt and pepper to taste. Transfer to a warmed serving bowl and serve immediately.

See details

PARSNIP AND POTATO ROSTI STARS RECIPE - GLOBE SCOFFERS

2017-11-21 Instructions. Preheat the oven to 180°C / 350°F / gas 4. Prepare your lined tin. Grate the parsnips and potato into a bowl and mix in the rosemary, garlic purée, lemon juice and 2 tsp of oil. Season with salt and pepper. Line a baking tray with baking paper and grease the top.
From globescoffers.com
Cuisine English
Category Side Dish
Servings 6

See details

CREAMY MASHED PARSNIPS & POTATOES WITH HORSERADISH

2014-01-09 Mashes Parsnips & Potatoes with Horseradish. Related to carrots, parsnips have a unique flavor and are very sweet. They were even used as a sweetener in Europe before the arrival of cane sugar. Parsnips are commonly eaten roasted or mashed and are also fabulous in soups and stews. The potatoes add bulk and creaminess and the horseradish creates a perfect balance of sweet and …
From honestcooking.com
Servings 4
Category Side Dish
Author Thedaringgourmet
Total Time 25 mins

See details

PARSNIP ROSTIS WITH A DILL & HORSERADISH DIP - NATURALLY ...

2019-02-16 Drain the haricot beans and place in a blender along with the horseradish, lemon juice, oat milk, salt & pepper. Blend well (add more oat milk if needed) and then transfer to a bowl and stir in the chopped fresh dill. Pop in the fridge! Heat a tablespoon of olive oil in a large pan over medium heat. Add the onions and cook for 3-5 minutes until ...
From naturallynourished.co.uk
Estimated Reading Time 2 mins

See details

5 INGREDIENTS - RöSTI RECIPE WITH POTATO, CARROTS AND PARSNIP

2020-07-16 Cut the potatoes in halves and boil for 8-10 minutes. Drain and leave aside to cool. Grate the potatoes, carrots and parsnips on the large grater. Mix the vegetables with the egg and season. Heat up the oil in a pan. Add the entire mixture in the pan in the hot oil. Fry on a low heat for 6-7 minutes until the base is done.
From pro-recipes.com
Estimated Reading Time 3 mins

See details

RECIPE: PARSNIP AND CARROT ROSTI | TWO FAT VEGETARIANS

2013-12-19 Recipe: Parsnip and Carrot Rosti. Posted on December 19, 2013 by antheahawdon. Standard. I have a bit of a love/hate relationship with parsnips – I love them roasted, fried or boiled – I hate them mashed, pureed or souped. I think it’s a texture thing, something about a whole mouthful of soft parsnip makes me want to puke. One of my biggest culinary disappointments was when I made a …
From twofatvegetarians.wordpress.com
Estimated Reading Time 1 min

See details

HORSERADISH PARSNIP-AND-POTATO RöSTI RECIPE | EAT YOUR BOOKS

Save this Horseradish parsnip-and-potato rösti recipe and more from Martha Stewart Living Magazine, May 2016 to your own online collection at EatYourBooks.com
From eatyourbooks.com

See details

55 EASY AND TASTY POTATO ROSTI RECIPES BY HOME COOKS - COOKPAD

Rösti and Beans. potato, washed and dried, but skin left on • caraway seeds • salt and ground black pepper • vegetable oil, for frying • baked beans • dried red pepper flakes • clear honey • cilantro, chopped. 10 mins. 1 serving. Celeste.
From cookpad.com

See details

HORSERADISH PARSNIP-AND-POTATO ROSTI RECIPE | MARTHA ...

Horseradish Parsnip-and-Potato Rosti Recipe | Martha Stewart. Date Added: 11/13/2016 Source: www.marthastewart.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Public Recipe Share. Click "Show Link" to generate a url you can …
From mastercook.com

See details

POTATO, PARSNIP & HORSERADISH BAKED ROSTI RECIPE

Potato, parsnip & horseradish baked rosti recipe. Learn how to cook great Potato, parsnip & horseradish baked rosti . Crecipe.com deliver fine selection of quality Potato, parsnip & horseradish baked rosti recipes equipped with ratings, reviews and mixing tips. Get one of our Potato, parsnip & horseradish baked rosti recipe and prepare ...
From crecipe.com

See details

POTATO, PARSNIP & HORSERADISH BAKED ROSTI

Potato, parsnip & horseradish baked rosti. A trio of winter vegetables that are the perfect accompaniment to a meal. Visit original page with recipe. Bookmark this recipe to cookbook online. Arrange the vegetable mixture in a 20cm shallow metal tin, cover with foil and bake for 1 hr. Remove the foil, dot the top with the butter and bake ...
From crecipe.com

See details

POTATO, PARSNIP & HORSERADISH BAKED ROSTI | A TASTE OF ...

2014-12-25 POTATO, PARSNIP & HORSERADISH BAKED ROSTI. Ingredients 225g potatoes. 225g parsnips. 1 onion, sliced. 1 tbsp creamed horseradish. 2 tbsp chopped fresh chives. 100g Greek yogurt. 25g butter. Methods Step 1: Heat oven to 190C/fan 170C/gas 5. Cut the potatoes and parsnips into matchsticks or grate them coarsely and place in a large bowl. Stir in the onion, creamed horseradish, …
From mayssxxreview.wordpress.com

See details

HORSERADISH PARSNIP-AND-POTATO ROSTI RECIPE

When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca

See details

EASY CARROT & POTATO ROSTI WITH HORSERADISH SOUR CREAM - VIVA

CARROT & POTATO ROSTI RECIPE Serves 2. 1 medium potato, grated 2 cups grated carrot 1 tsp fennel seeds ½ tsp salt and freshly ground pepper 2 Tbsp butter ½ cup sour cream 1 Tbsp horseradish cream 100g smoked fish. To serve 1 lime. 1. Place the potato into a clean tea towel and squeeze out any excess liquid. Place into a large bowl. Add the ...
From viva.co.nz

See details

ROAST SIRLOIN OF BEEF WITH PARSNIP ROSTI | MINDFOOD

2013-06-27 To cook the rosti, mix the parsnip and potato together in a large bowl. Season well. In a large non-stick frying pan, heat half the butter or oil on a medium-low heat, then place 1 or 2 5cm-high greased metal rings in the pan. Spoon in the mixture, cook for 20 seconds then remove the ring. Repeat until all the mixture is used.
From mindfood.com

See details

PARSNIP AND POTATO RSTI RECIPES

Place potatoes and parsnips in a bowl of cold water. Preheat oven to 375 degrees F (190 degrees C). Place garlic and melted butter into a 2-quart baking dish; brush garlic and butter all over the inside of the dish. Slice potatoes very thin using a mandoline slicer. Layer 1/3 potato slices into the bottom of the prepared baking dish. Season ...
From tfrecipes.com

See details