zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Giant parsnip, carrot & potato latke

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Giant parsnip, carrot & potato latke

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

    Serves: 4-6 as a side

    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 grease
    ¼ x 25g pack flat leaf parsley, roughly chopped

    Method

    1. 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.

    2. 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.

    3. 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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary