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Parsnip rostis with sour cream

By Hannah Lewry
4
Easy
5 minutes
3–5 minutes

Ingredients

  • 200 g ricotta
  • 3 T flour
  • 1 free-range egg
  • lemon, juice and zested
  • 10 g Italian parsley
  • 3 parsnips

Method

Beat 200 g ricotta with 3 T flour, 1 free-range egg, seasoning to taste, the juice and zest of 1 lemon and 10 g Italian parsley.

Shave 3 parsnips using a vegetable peeler and add to the mixture.

Fry for 3–5 minutes, or until golden.

Cook's note: Serve with sour cream.

Watch: how to make potato rostis.

View more rosti recipes here.