Parsnip, Potato and Gruyere Rösti

8 November 2017 — Dinner, Lunch

Potato Rosti


350g waxy potatoes

225g parsnips

1 onion

1 garlic clove


salt and pepper

1 large egg


175g Kaltbach Le Gruyere AOC

How to make it

Have your own Alpine-fest with this tasty twist on traditional rösti. The parsnip adds a little sweetness to the savoury potato and nutty flavour of Gruyere.

  • Peel the parsnips and potatoes
  • Using the coarse side of the grater grate the potatoes and parsnips. Squeeze out any excess liquid
  • Peel and slice the onion
  • Peel and crush the garlic
  • chop the sage
  • Combine the potatoes, parsnips, onion, garlic and sage and generously season
  • Stir in the egg until the mixture is well combined
  • Heat the oil in a non-stick frying pan. When hot, spread half of the mixture over the base of the pan. Scatter over the Gruyere, then top with the remaining vegetable mixture, spreading it flat
  • Cook over a low heat for about 10 minutes until golden underneath
  • Using a big spatula, slide the rösti onto a large plate then flip back into the pan to cook the other side for another 10 minutes.
  • Once the vegetables are cooked and tender, it’s ready to serve.
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