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Parsnip and potato rösti with herb dip

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Ingredients for 6 servings:

  • 1,000 g parsnip(s)
  • 500 g carrot(s)
  • 500 g potatoes
  • 1 large onion(s)
  • 5 eggs
  • 3 tbsp flour
  • 1 tsp, heaped salt
  • pepper
  • oregano
  • 1 pinch(s) thyme
  • nutmeg
  • 500 g quark
  • 50 ml milk
  • 1 bunch of spring onions or chives
  • some stalks of parsley, chopped
  • Caraway seeds
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the parsnips, carrots, potatoes, and onion, coarsely grate them, and mix in a large bowl. Now add the eggs, flour, and spices and mix (this works best with your hands). Season well, as the mixture absorbs a lot of the spices. Heat a little oil in a pan and form two tablespoons of the mixture into rösti. Fry until crispy on both sides. Continue until all the mixture is used up. For the herb dip, mix the quark with the milk, the sliced ​​spring onions, the parsley, and the remaining ingredients. Serve with the finished rösti.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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