Potato, parsnip & horseradish baked rosti

Dinner with 7 ingredients.

Servings: 4

Total time: 95 minutes

Ingredients

• 225 gram parsnip
• 225 gram potato
• 100 gram Greek yogurt
• 1 onion sliced
• 25 gram butter
• 1 tablespoon creamed horseradish
• 2 tablespoon chopped fresh chive

Method

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, chives and yogurt and mix until well combined. Season to taste.
2. 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.