zoom Parsnip rösti with pickled walnuts & watercress

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    Parsnip rösti with pickled walnuts & watercress

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    Parsnip rösti with pickled walnuts & watercress

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes

    Serves: 2


    100g essential Fat Free Quark Soft Cheese
    1½ tsp maple syrup
    2 tsp wholegrain mustard
    ½ x 25g pack flat leaf parsley, finely chopped
    50g watercress
    25g walnuts, roughly chopped
    2 drained pickled walnuts, chopped, plus 1 tsp vinegar from the jar
    350g small parsnips
    1 British Blacktail Medium Free Range Egg, beaten
    1 tbsp rapeseed oil


    1. Beat the quark in a bowl with the syrup, mustard and half the parsley to make a dressing. Discard any large watercress stalks and mix the leaves in a bowl with the walnuts. Drizzle with the walnut vinegar.

    2. Grate the parsnips into a bowl and add the egg, remaining parsley and a little salt. Divide the mixture into quarters. Heat the oil in a frying pan. Place an 8-9cm metal crumpet ring or round cutter into the pan and spoon a quarter of the parsnip mixture into it. Pack down with the back of the spoon and carefully lift away the ring. Repeat for the remaining 3 quarters.

    3. Cook gently for 4-5 minutes until golden on the underside. Turn carefully with a fish slice and cook for a further 4-5 minutes until cooked through. Spoon onto plates and top with the watercress, walnuts and some of the dressing.

    Cook’s tip If you don’t have a metal ring for the rösti, shape them into cakes by hand, before laying them gently in the pan.

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