Giant parsnip, carrot & potato latke

Name: Giant parsnip, carrot & potato latke
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 450 g Duchy Organic Potatoes, peeled and coarsely grated; 125 g Duchy Organic Carrots, coarsely grated; 125 g Duchy Organic Parsnips, coarsely grated; 1 onion, coarsely grated; 1 tsp caraway seeds; 2 British Blacktail Medium Free Range Eggs, beaten; 2 tbsp butter, melted, plus extra to grritease; 6¼ g pack flat leaf parsley, roughly chopped

Try a giant version of a traditional Jewish dish — potato latke, this version features winter root veg giving a hint of sweetness.

Please note, the ingredients in this recipe are not certified kosher as sold by Waitrose.

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Serves4
CourseSide
Prepare20 mins
Cook55 mins
Total time1 hr 15 mins

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Ingredients

450g Duchy Organic Potatoes, peeled and coarsely grated
125g Duchy Organic Carrots, coarsely grated
125g Duchy Organic Parsnips, coarsely grated
1 onion, coarsely grated
1 tsp caraway seeds
2 British Blacktail Medium Free Range Eggs, beaten
2 tbsp butter, melted, plus extra to grritease
6¼g pack flat leaf parsley, roughly chopped

Method

Preheat the oven to 180ºC, gas mark 4. Put the grated potato, carrot, parsnip and onion into a clean, dry tea towel and squeeze out as much liquid out as possible, then tip into a large bowl. Mix in the caraway seeds and eggs, then season generously.
Grease a 20cm loose-bottomed cake tin with butter and tip the grated mixture in. Gently press to level it out, then bake for 40 minutes.
Remove from the oven and pour over the melted butter. Put it back in the oven for 15 minutes or until golden. Carefully remove from the tin, sprinkle over the parsley and serve cut into wedges.