Parsnip & Potato Baked Rosti

Crispy on top, soft in the middle – this baked rosti is winter comfort in a dish. Perfect for chilly nights when you want something hearty but still loaded with veg. The parsnip gives it a subtle sweetness that balances beautifully with buttery, golden edges and fresh herbs. Serve with a dollop of sour cream (or a poached egg if you're feeling fancy) and thank yourself later.

• 500g potatoes, grated
• 500g parsnips, grated
• 1 onion, finely diced
• 3 tbsp chopped fresh herbs (such as chives, parsley, thyme or oregano)
• 50g butter
• Salt and pepper
• Sour cream, to serve
  

1. Preheat the Oven to 180°C (fan 160°C) and grease a medium baking dish or ovenproof frying pan.
2. Place the grated potatoes and parsnips into a large bowl and use your hands to grab handfuls at a time, squeezing firmly over the sink to remove as much liquid as you can. The drier the mix, the crispier your rosti will be.
3. In a large bowl, combine the grated veg with the diced onion, chopped herbs, a generous pinch of salt, and plenty of pepper. Give everything a good mix.
4. Tip the mixture into your prepared dish and press it down firmly so it’s evenly packed.
5. Cover tightly with foil and bake for 1 hour to let the veg cook through and soften.
6. Remove the foil, dot the top with butter, and return to the oven for another 15–20 minutes until golden and crisp on top. Crispy on top, soft in the middle.
7. Let it rest for 5 minutes before slicing. Serve hot with sour cream – or add a poached egg if you're feeling flash.