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One-pot kale & parsnip rosti
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400g Charlotte potatoes
4 tbsp olive oil
2 onions, roughly chopped
3 cloves garlic, crushed
400g can cannellini beans, drained and rinsed
200ml tub Waitrose Half Fat French Crème FraÎche
2 tsp vegetable bouillon powder
3 tbsp French mustard
1. Preheat the oven to 200°C, gas mark 6. Cook the peeled, but whole, potatoes and parsnips in boiling, salted water for 5 minutes, drain well.
2. Meanwhile, heat 2 tablespoons of the oil in a saucepan and gently fry the onions for 5 minutes until lightly browned. Add the garlic and fry for a further 1 minute. Stir in the beans and kale and cook gently for a few minutes, stirring until the kale has wilted. Add the crème fraÎche, bouillon powder, mustard and 150ml water and stir to combine. Turn into a shallow ovenproof dish and spread level.
3. Coarsely grate the potatoes and parsnips into a bowl. If the parsnip cores are tough, grate around them. Stir in the remaining oil and a little seasoning. Mix well. Tip out onto the kale mixture and spread evenly.
4. Bake for 45-50 minutes until the surface is crisp and golden.
Typical values per serving:
This recipe was first published in January 2017.