Parsnip And Potato Rösti

• 1 egg
• 1 onion, finely chopped
• 2 garlic cloves
• 350 g waxy potatoes, such as Desiree
• 2 parsnips
• 2 tablespoons fresh flat leaf parsley, finely chopped
• 25 g butter, melted
• 4 tablespoons olive oil
• 150 g creme fraiche or 150 g sour cream
• 2 tablespoons fresh dill, chopped, plus
• 1 sprig fresh dill (to garnish)
• 100 g cream cheese
• white pepper

1. Beat the egg; wash, dry and finely chop the parsley; peel and finely chop the onion; peel, crush and finely chop the garlic; peel and grate the potatoes and parsnips.
2. Mix together the onion, garlic, potatoes and parsnips and squeeze dry between sheets of paper kitchen towelling.
3. Melt the butter.
4. Place the onion, garlic, potatoes and parsnips in a large bowl, stir in the parsley, beaten egg and melted butter, and mix until well-combined.
5. Divide the mixture into 8 equal portions and between the palms of your hands, shape each portion into a round 'cake' or rosti.
6. Heat half the oil in a large (preferably non-stick) pan over a medium-high heat, add 4 of the rosti to the pan, press down gently with an egg-slide or spatula to flatten.
7. Cook the rosti for 3-4 minutes on each side until, or until golden brown. You may need to reduce the heat to medium once the pan is hot.
8. Drain the rosti on paper kitchen towelling, and put an extra sheet on top, to mop up excess oil.
9. Keep the first batch warm in a very low oven or simply covered with foil: paper towel, then foil over the top.
10. Repeat the process with the remaining oil and the remaining rosti mixture. The second batch will probably cook slightly more quickly, so be careful not to allow them to burn.
11. Beat together the creme fraiche or sour cream, dill and cream cheese and season with pepper.
12. Transfer the rosti to a serving plate, and serve with the cream sauce, garnished with the reserved sprig of dill.
13. Alternative: You can, if you prefer, make ONE large rosti in a 20-23 centimetre - 8"-9" - pan, again preferably non-stick. Cook each side for 5-7 minutes. To turn the rosti, tilt the pan slightly and gently slide the rosti onto a plate; then invert a second plate over the first plate and, keeping the two plates together, turn the plates over so that the rosti is now on the second plate; then, this time tilting the plate slightly, gently slide the rosti back into the pan. You'll know what I'm trying to explain if you've done this! If you haven't, I hope the steps are clear enough! It's really so much easier to do than to explain! If you make one large rosti, garnish it with a sprig of dill.

egg, onion, garlic, potatoes, parsnips, flat leaf parsley, butter, olive oil, creme fraiche, fresh dill, dill, cream cheese, white pepper

Taken from www.food.com/recipe/parsnip-and-potato-r-sti-123694 (may not work)