Description
Crispy, golden Potato-Parsnip Rosti served with a luscious caramelized onion sour cream sauce. This comforting dish makes a perfect side or a cozy vegetarian main—full of flavor and texture with a tangy, sweet onion twist.
Ingredients
Scale
- 2 large potatoes, peeled and grated
- 2 medium parsnips, peeled and grated
- 1 small onion, finely chopped
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
- 1/2 tsp garlic powder
- 1/4 cup all-purpose flour
- 1 egg, lightly beaten
- 1 cup sour cream
- 1 large onion, thinly sliced
- 1 tbsp butter
- 1 tsp brown sugar
- Fresh chives, chopped (for garnish)
Instructions
- Place grated potatoes and parsnips in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, combine grated vegetables, chopped onion, garlic powder, flour, egg, salt, and pepper.
- Heat 1 tbsp olive oil in a skillet over medium heat. Form mixture into small patties and cook for 4–5 minutes per side until golden and crispy. Transfer to a plate lined with paper towels.
- In another skillet, melt butter over medium heat. Add sliced onion and brown sugar. Cook slowly, stirring occasionally, until onions are deeply caramelized, about 15–20 minutes.
- Stir caramelized onions into sour cream. Adjust seasoning with salt and pepper.
- Serve rosti warm topped with a dollop of caramelized onion sour cream and sprinkle with fresh chives.
Notes
- For extra crispiness, press patties firmly before cooking.
- Use gluten-free flour to make the recipe gluten-free.
- Rosti can be reheated in a skillet or oven to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Pan Frying
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 55 mg