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    Parsnip & carrot rosti with tomato sauce

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    Parsnip & carrot rosti with tomato sauce

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2

    Ingredients

    2 Waitrose Duchy Organic Carrots, grated
    2 essential Waitrose Parsnips, grated
    1½ tsp ground cumin
    ½ x 28g pack coriander, chopped
    50g plain flour
    1 medium Waitrose British Blacktail Free Range Egg, beaten
    Farrington’s Mellow Yellow Rapeseed Oil, for shallow frying

    For the tomato sauce
    1 tbsp Farrington’s Mellow Yellow Rapeseed Oil
    1 onion, finely chopped
    1 clove garlic, finely chopped
    1 pack 6 tomatoes, roughly chopped
    1 tbsp Worcestershire sauce
     

    Method

    1. Mix together the carrot, parsnip, cumin and half the coriander. Season well, then stir in the flour and then the egg. Combine well and divide into 8 flat patties.

    2. Put a little rapeseed oil in a large frying pan and fry the patties in 2 batches for 2-3 minutes on each side until golden in colour.

    3. Meanwhile, make the sauce by heating the oil in a medium saucepan and frying the onion for 4-5 minutes until golden. Stir in the garlic and cook for 1 minute. Add the tomatoes, Worcestershire sauce and 100ml water. Simmer for 6-8 minutes to give a thickened but chunky sauce. Season and stir in the remaining coriander. Serve with the rosti.  

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