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
Serves: 4-6 as a side
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
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.
Typical values per serving:
1 of your 5 a day/gluten free/source of fibre
This recipe was first published in October 2020.
Average user rating