Parsnip Rösti with Sour Cream and Dill
A Seasonal Supper for January for that's as good a dinner as it is a brunch or a drinking snack
Welcome to another year of A Seasonal Supper! Where once a month I share a recipe delighting in the seasons bounty, that is almost always a great, easy dinner. Some of my favourites from the archive last year include -
Crispy Chicken, Black Kale and Chickpea Saag by Tom Jackson
Pork Milanese with Samphire, Tomato and Anchovy Dressing
It’s always such a joy to develop these recipes as I get to educate myself on what is good at the time of year of writing, even as a chef for 12 years, theres still much to learn, appreciate and figure out. This month, I’m tackling one of my favourite vegetables, the humble parsnip.
It’s often overlooked as a strictly Christmassy thing, the old parsnip. But I adore those deliciously weird white fingers; their crispy exterior, honeyed sweetness and soft, squishy flesh means they are often my favourite addition to a roast. Today, however, we are not roasting our parsnips. Instead we are using them to make scrumptious rösti that are crisp, light and an utterly delicious treat. I am serving them simply with sour cream, dill and a good smear of Dijon mustard, but these would work in a variety of different ways. For dinner with sausages, or perhaps some pan-fried fish with capers and lemon. For brunch with eggs, bacon, hollandaise or chilli oil. For a drinking snack with crème fraiche and smoked trout. They are versatile and easy and just very good. I hope you love them!
