Parsnip rostis with sour cream

Parsnip rostis with sour cream

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  • 4
  • Easy
  • 5 minutes
  • 3–5 minutes


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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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