Description

A delightful and savory recipe for Potato-Parsnip Rosti with a decadent Caramelized Onion Sour Cream. These crispy vegetable cakes are a perfect side dish or appetizer, with a rich and flavorful dip that complements them beautifully.

Ingredients

Potato-Parsnip Rosti:

2 medium russet potatoes, peeled and grated
2 medium parsnips, peeled and grated
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
2 tablespoons vegetable oil

Caramelized Onion Sour Cream:

1 tablespoon olive oil
1 small yellow onion, thinly sliced
1/2 teaspoon sugar
1/2 cup sour cream
Salt and pepper to taste

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Instructions

Prepare the Potato-Parsnip Rosti: Place the grated potatoes and parsnips in a clean kitchen towel and squeeze out excess moisture. Toss with salt, pepper, and flour in a bowl. Cook in a skillet until golden and crisp.
Make the Caramelized Onion Sour Cream: Cook sliced onion with sugar until caramelized. Mix with sour cream, season, and serve with the rosti.

Notes

Make smaller individual rostis for easier handling.
The onion sour cream can be made ahead and refrigerated for up to 3 days.