Name: Potato-Parsnip Rosti with Caramelized Onion Sour Cream Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European-Inspired
Ingredients: 2 medium russet potatoes, peeled and grated; 2 medium parsnips, peeled and grated; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons all-purpose flour; 2 tablespoons unsalted butter; 2 tablespoons vegetable oil; 1 tablespoon olive oil; 1 small yellow onion, thinly sliced; 1/2 teaspoon sugar; 1/2 cup sour cream; Salt and pepper to taste

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If you’re searching for a show-stopping brunch centerpiece or the kind of side dish that gets everyone excited, the Potato-Parsnip Rosti with Caramelized Onion Sour Cream absolutely fits the bill. Crisp-edged and golden, with the delicately sweet undertone of parsnip and a tangle of luxuriously rich onion-studded sour cream, this dish turns simple ingredients into something unforgettable. Whether you make one giant rosti to slice at the table or petite rounds for everyone to enjoy, it’s a recipe you’ll want to keep in rotation for lazy weekends, holiday breakfasts, or any time you want comfort food with extra flair.

Potato-Parsnip Rosti with Caramelized Onion Sour Cream Recipe - Recipe Image

Ingredients You’ll Need

All it takes is a handful of everyday staples to make the Potato-Parsnip Rosti with Caramelized Onion Sour Cream, but each one plays an important role. The rustic duo of potato and parsnip brings flavor and texture, while the caramelized onions in the tangy sour cream take things to the next level. Here’s what you’ll need and why each is essential:

Russet potatoes: Their high starch content helps achieve a crisp, golden crust and tender interior—don’t skip peeling for the best texture.
Parsnips: These root veggies add a mellow sweetness and slightly nutty character, elevating the flavor beyond basic potato rosti.
Kosher salt: Used for seasoning and drawing out moisture from the vegetables, ensuring that signature crispiness.
Black pepper: Gives the rosti a touch of warmth and gentle spice, balancing the sweetness of the parsnips and onions.
All-purpose flour: Just enough to bind the grated vegetables together without making the rosti too dense.
Unsalted butter: Adds rich flavor and helps with browning—pairing beautifully with the vegetables.
Vegetable oil: Combines with butter to boost crispiness and prevent burning at a higher cooking temperature.
Olive oil: A flavorful base for caramelizing the onions, giving depth and lushness to the sour cream topping.
Yellow onion: When slowly caramelized, their natural sugars intensify for that deep, golden sweetness every great topping needs.
Sugar: Just a pinch speeds up caramelization and brings out the onion’s natural sweetness.
Sour cream: Creamy, tart, and cool—perfect for cutting the richness of the potato-parsnip rosti and highlighting those caramelized onions.
Salt and pepper (to taste): Essential for finishing and pulling every flavor into perfect balance.

How to Make Potato-Parsnip Rosti with Caramelized Onion Sour Cream

Step 1: Prep and Squeeze the Vegetables

Start by peeling and grating the potatoes and parsnips—this is truly where the rosti magic begins! It’s important to squeeze out as much moisture as possible using a clean kitchen towel. This not only gives you that coveted crispy edge but also prevents your rosti from turning soggy.

Step 2: Toss with Seasoning and Flour

Combine your grated veggies in a large bowl and sprinkle over the salt, pepper, and flour. Toss everything until it’s evenly coated—the flour will act as the perfect glue to hold your rosti together, making sure each bite is tender but cohesive.

Step 3: Heat and Form the Rosti

In a large nonstick or cast iron skillet, heat the butter and oil over medium heat. Once the pan is hot and the butter has melted, press the potato-parsnip mixture into the skillet. You can make one dramatic, large round or go for multiple smaller ones for easier flipping and serving. Aim for about 1/2 inch thickness so you get both crispness and a soft interior.

Step 4: Cook Until Golden and Crisp

Let the rosti cook undisturbed for 5–7 minutes on each side. The outside should turn deeply golden brown and crisp while the inside cooks through and stays tender. Flip carefully using a large spatula—if you’re making several smaller rounds, the task is even easier. Transfer to a paper towel-lined plate to drain and keep them deliciously crisp.

Step 5: Make the Caramelized Onion Sour Cream

While your rosti cooks or rests, start the caramelized onion sour cream. Gently cook the sliced onions with a bit of sugar in olive oil over medium-low heat. Stir often—they’ll need about 15–20 minutes to become caramelized, sweet, and golden. Let them cool slightly, then fold the onions into the sour cream and season to taste. This creamy, tangy, and deeply flavorful topping is what takes your Potato-Parsnip Rosti with Caramelized Onion Sour Cream from good to unforgettable.

How to Serve Potato-Parsnip Rosti with Caramelized Onion Sour Cream

Garnishes

A sprinkle of fresh chives or parsley brightens the plate and offers a gentle contrast to the sweet, deep flavors of the rosti and sour cream. Cracked black pepper and a dusting of flaky salt just before serving also give a subtle but irresistible finish.

Side Dishes

This rosti shines as a brunch centerpiece, especially alongside lightly dressed greens, soft scrambled eggs, or smoked salmon. For dinner, pair it with roasted sausages or a simple green salad—the creamy, tangy sauce works wonders with everything.

Creative Ways to Present

Try stacking individual rostis with a generous smear of caramelized onion sour cream between each layer for a stunning brunch tower. Or, make mini versions and serve on a platter with toothpicks as party appetizers; your guests will rave about your inventive take on this classic comfort-food staple.

Make Ahead and Storage

Storing Leftovers

If you have extra Potato-Parsnip Rosti with Caramelized Onion Sour Cream, store the cooled rostis in an airtight container in the fridge for up to three days. Keep the caramelized onion sour cream in a separate container to preserve its freshness and texture.

Freezing

The rosti freezes beautifully! Lay cooled rostis in a single layer between sheets of parchment paper and store in a freezer-safe bag for up to two months. The caramelized onion sour cream, however, is best enjoyed fresh or refrigerated rather than frozen as thawing can affect its creamy consistency.

Reheating

To bring back that irresistible crunch, reheat the rosti directly from the fridge (or freezer) in a dry skillet over medium heat until warmed through and crisp again. Alternatively, bake on a wire rack in a 375°F oven for 10 minutes. Always top with the cool, creamy sour cream just before serving for the best contrast in temperature and flavor.

FAQs

Can I use a different type Side Dish, Appetizer

Absolutely! While russets are great for their high starch, Yukon Golds work nicely and offer a buttery flavor. Just make sure to squeeze out the extra moisture regardless of the potato variety to keep your Potato-Parsnip Rosti with Caramelized Onion Sour Cream crisp.

Is there a gluten-free alternative to all-purpose flour?

Yes, you can swap in a gluten-free flour blend or a small spoonful of cornstarch to bind the rosti. They’ll hold together just as well and stay nice and crispy.

How far in advance can I make the caramelized onion sour cream?

You can make the caramelized onion sour cream up to three days ahead! Store it in the fridge in a sealed container, and give it a good stir before dolloping over your hot rosti rounds.

Are parsnips essential, or can I substitute another veggie?

Parsnips lend a unique sweetness and depth, but if you can’t find them, try carrots or even turnip. The texture and extra flavor layer are worth seeking out for the true Potato-Parsnip Rosti with Caramelized Onion Sour Cream experience, though.

Can I bake the rosti instead of pan-frying?

While pan-frying delivers the signature golden crust, you can brush patties lightly with oil and bake them at 400°F on a parchment-lined sheet. Flip halfway to crisp both sides. It won’t be quite as crispy, but it’s still delicious!

Final Thoughts

If you’ve never tried making rosti at home, this Potato-Parsnip Rosti with Caramelized Onion Sour Cream is the recipe you want on your table. With crisp edges, a sweet-savory flavor profile, and that decadent onion-spiked sauce, there’s no better way to welcome friends and family to the table. I hope you give it a try and make every brunch or dinner just a little more memorable!

Potato-Parsnip Rosti with Caramelized Onion Sour Cream Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delightful and savory recipe for Potato-Parsnip Rosti with a decadent Caramelized Onion Sour Cream. These crispy vegetable cakes are a perfect side dish or appetizer, with a rich and flavorful dip that complements them beautifully.

Ingredients

Scale

Potato-Parsnip Rosti:

2 medium russet potatoes, peeled and grated
2 medium parsnips, peeled and grated
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
2 tablespoons vegetable oil

Caramelized Onion Sour Cream:

1 tablespoon olive oil
1 small yellow onion, thinly sliced
1/2 teaspoon sugar
1/2 cup sour cream
Salt and pepper to taste

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Instructions

Prepare the Potato-Parsnip Rosti: Place the grated potatoes and parsnips in a clean kitchen towel and squeeze out excess moisture. Toss with salt, pepper, and flour in a bowl. Cook in a skillet until golden and crisp.
Make the Caramelized Onion Sour Cream: Cook sliced onion with sugar until caramelized. Mix with sour cream, season, and serve with the rosti.