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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


    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


    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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