Recipes

Parsnip & Potato Rosti with ‘Cream Cheese’ & Cranberry

Serves 4

25-30 minutes including preparation time.

These traditional potato cakes get a bit of a gourmet make-over in this lovely recipe!

2 large potatoes
3 large parsnips
Olive oil for frying
Salt and pepper
1 pack dairy-free ‘cream cheese’*
1 jar cranberry sauce
Chives to garnish

Pre-heat the oven to 180ºC/350ºF/Gas Mark 4.
Parboil potatoes and parsnips whole for 10 minutes. Leave to cool, then peel and grate.
Mix with salt and pepper to taste and form into round patty shapes, squeezing mixture together.
Fry in olive oil until golden, turning once. Keep cooked rosti in a warm oven while you fry the rest of the batch.
When ready, top with a spoon of ‘cream cheese’ and a smaller spoon of cranberry sauce. Decorate with chives.

*Such as Tofutti or Sheese brands - plain or flavoured with garlic/herbs - available in most health food shops.

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