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
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.
Notes
- Make smaller individual rostis for easier handling.
- The onion sour cream can be made ahead and refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Appetizer
- Method: Stovetop
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 230
- Sugar: 4g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
