- ½ parsnip, peeled, cored and grated
- ½ small potato, peeled and grated
- 50g/2oz unsalted butter
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 1 tsp chopped fresh parsley, to garnish
- Place the grated potato and parsnip onto a clean tea towel and squeeze over a bowl to remove the excess liquid.
- Melt the butter with the oil in a frying pan over a medium heat, add the grated potato and parsnip, press down and season with salt and freshly ground black pepper.
- Fry the rösti for 2-3 minutes on each side, using a fish slice to carefully turn it over, until crisp and golden-brown.
- To serve, place the rösti onto a plate and sprinkle over the parsley.