Description
Potato-Parsnip Rosti with Caramelized Onion Sour Cream is a comforting and flavorful dish featuring crispy golden Swiss-style rosti infused with the subtle sweetness of parsnips, topped with tangy, richly caramelized onion sour cream. This simple yet sophisticated recipe offers the perfect balance of crunchy and creamy textures, making it ideal for breakfast, brunch, or a cozy dinner.
Ingredients
Scale
Vegetables
- 2 large starchy potatoes (Russets), peeled and grated
- 2 medium parsnips, peeled and grated
- 1 large yellow or sweet onion, thinly sliced
Dairy & Fats
- 3 tbsp butter (divided for onions and frying)
- 2 tbsp cooking oil (such as vegetable or olive oil, for frying)
- 1/2 cup sour cream
Herbs & Seasonings
- 2 tbsp fresh chives or parsley, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Ingredients
- 1 egg (optional, for binding rosti)
- Grated Gruyère or cheddar cheese (for cheese variation)
- Chopped chili or smoked paprika (for spice variation)
Instructions
- Prepare the vegetables: Peel and grate the potatoes and parsnips using a coarse grater. Place the grated vegetables in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is key to achieving a crispy rosti.
- Caramelize the onions: Slice the onions thinly. In a pan over medium-low heat, cook the onions slowly with a bit of butter for 20–25 minutes until they become deep golden and sweet, stirring occasionally to prevent burning and ensure perfect softness.
- Mix the rosti batter: In a large bowl, combine the drained grated potatoes and parsnips, salt, pepper, and freshly chopped herbs if desired. Add an egg if you prefer extra binding, but this is optional.
- Fry the rosti: Heat a non-stick pan over medium heat with a mix of butter and oil. Shape the vegetable mixture into patties or a large flat cake. Fry each side for 5–7 minutes until golden and crispy, being patient to form a nice crust without burning.
- Prepare the caramelized onion sour cream: Once the onions are caramelized and slightly cooled, gently fold them into the sour cream with a pinch of salt and pepper to create a luscious topping that balances the crunch of the rosti.
- Assemble and serve: Top the hot potato-parsnip rosti with generous dollops of the caramelized onion sour cream, garnish with fresh herbs, and serve immediately.
Notes
- Drain grated vegetables thoroughly to avoid sogginess and ensure a crispy texture.
- Caramelize onions slowly over low heat to develop sweet, non-bitter flavors.
- The combination of butter and oil helps create a perfect golden crust without burning.
- Season the rosti and sour cream well to enhance overall flavor.
- Keep cooked rosti warm on a wire rack in a low oven to maintain crispiness while finishing the batch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Swiss-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: potato rosti, parsnip rosti, caramelized onion sour cream, crispy rosti, vegetarian appetizer, gluten-free, brunch recipe