Parsnip & Potato Baked Rosti

500g potato
500g parsnip
1 onion , diced
3 tbsp chopped fresh herbs, such a chives, parsley, thyme, oregano.
50g butter

Preheat oven to 180C.
Transfer the grated vegetable mixture onto clean kitchen towel. Wrap up the vegetables, then twist and squeeze the bundle over the sink until no more liquid comes out. Place in a large bowl and add diced onion, herbs, salt and pepper and mix.

Arrange the vegetable mixture on a baking dish, cover with foil and bake for 1 hr. Remove the foil, dot the top with the butter and bake, uncovered, for a further 15 mins until the vegetables are tender and the top is crispy and golden.
Serve hot with a side of sour cream.