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    One-pot kale & parsnip rosti

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    One-pot kale & parsnip rosti

    • Vegetarian
    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 15 minutes

    Serves: 4


    400g Charlotte potatoes
    300g parsnips
    4 tbsp olive oil
    2 onions, roughly chopped
    3 cloves garlic, crushed
    400g can cannellini beans, drained and rinsed
    175g kale
    200ml tub Waitrose Half Fat French Crème FraÎche
    2 tsp vegetable bouillon powder
    3 tbsp French mustard


    1. Preheat the oven to 200°C, gas mark 6. Cook the peeled, but whole, potatoes and parsnips in boiling, salted water for 5 minutes, drain well.

    2. Meanwhile, heat 2 tablespoons of the oil in a saucepan and gently fry the onions for 5 minutes until lightly browned. Add the garlic and fry for a further 1 minute. Stir in the beans and kale and cook gently for a few minutes, stirring until the kale has wilted. Add the crème fraÎche, bouillon powder, mustard and 150ml water and stir to combine. Turn into a shallow ovenproof dish and spread level.

    3. Coarsely grate the potatoes and parsnips into a bowl. If the parsnip cores are tough, grate around them. Stir in the remaining oil and a little seasoning. Mix well. Tip out onto the kale mixture and spread evenly.

    4. Bake for 45-50 minutes until the surface is crisp and golden.

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