Curried Parsnip Chips with Potato Rosti

Deep-fry curry-dusted parsnip wedges until crisp and serve alongside a golden-brown grated potato rosti pan-fried in butter.

Vegetarian Side Dish Potato Rosti Parsnip

Estimated Nutrition

Calories

712.4

kcal / serving

712.4 kcal total

Carbs

79.2g

per serving

79.2 g total

Fat

42.5g

per serving

42.5 g total

Protein

8.1g

per serving

8.1 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

GrainsCereals

Plain Flour

NutsSeeds

Curry Powder

OilsFats

500

Vegetable Oil

for deep frying

Olive Oil

Vegetables

piece

Parsnip

peeled and cut into wedges

piece

New Potatoes

peeled and grated

Method

Heat vegetable oil in a thick-based pan until a bread cube sizzles.

Deep-fry parsnip batches for 5 minutes until golden and drain on paper.

Squeeze moisture from grated potatoes using a clean tea towel.

Mix flour and curry powder in a bowl and coat the parsnip wedges.

Heat oil and 15g of butter in a frying pan and fry potatoes for 5 minutes.

Turn the rosti and fry for another 5 minutes until golden-brown.

Serve the parsnip chips immediately with the potato rosti.