Parsnip Rosti with Dill Yoghurt and Chilli Crunch - Easy Brunch Recipe

This week we are celebrating one of autumn and winter's most underrated vegetables, the parsnip. It looks a bit like a carrot, it costs next to nothing right now, and today we are turning it into the most INCREDIBLE brunch dish. We are making a parsnip rosti, golden, crispy, cooked low and slow until it is perfectly tender all the way through, and serving it with a garlicky dill yoghurt and a perfectly cooked egg. Think all the flavours of Turkish eggs but make it parsnip. 

Watch me make this on YouTube!

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Serves: 2
• Difficulty: Easy
• Special Equipment: 20cm frying pan, box grater

Unlike potato rosti, parsnip needs a little extra help to bind together, that is where the egg and cornflour come in. They hold everything together beautifully so you get a proper rosti that flips cleanly and holds its shape on the plate. The key is low and slow, resist the urge to crank the heat up. You want the outside golden and crispy while the inside cooks all the way through, and that takes patience. Add a little butter in the last 5 minutes for that gorgeous golden finish and you will be very glad you waited.

Why You'll Love This Recipe

• A brilliant new way to eat parsnips: There is so much more to this vegetable than honey roasted, this rosti will completely change how you see it
• The ultimate weekend brunch: Crispy rosti, garlicky dill yoghurt, a runny egg and chilli crunch oil, it is absolutely STUNNING on a plate
• Cheap and seasonal: Parsnips are at their best and cheapest right now, making this one of the best value brunch dishes going
• Quick and easy: 30 minutes from start to plate with very little faff
• Great food waste credentials: Uses up that last bit of yoghurt in the fridge and works brilliantly with parsnips that are getting a little soft

Ingredients

For the Parsnip Rosti:

• 2 parsnips, peeled and coarsely grated
• 2 heaped tsp cornflour
• 1 egg, lightly beaten
• 1/2 tsp ground celery seed (or celery salt)
• Salt and pepper, to season
• 1 tbsp vegetable oil
• A small knob of butter (added in the last 5 minutes)

For the Dill Yoghurt:

• 2 large tsp Greek yoghurt
• 1/2 tsp dried dill
• 1/4 clove garlic, finely grated
• Salt, to season

To Serve:

• 2 eggs, poached or soft boiled
• Chilli crunch oil, to drizzle

Instructions

1. Grate the parsnips: Coarsely grate the parsnips into a large bowl. Don't worry, it will go absolutely everywhere, that is just parsnips being parsnips!
2. Make the rosti mixture: Add the cornflour, beaten egg, ground celery seed, and a generous seasoning of salt and pepper to the grated parsnip. Mix well until everything is evenly combined and the mixture holds together when pressed.
3. Cook the rosti: Heat 1 tbsp of vegetable oil in a 20cm frying pan over a low to medium heat. Add the rosti mixture and press down firmly into an even layer filling the pan. Cook low and slow for 10 minutes until the underside is deep golden and crispy.
4. Flip and finish: Carefully flip the rosti and cook for another 10 minutes on the second side. In the last 5 minutes, add a small knob of butter to the pan and let it foam up around the edges, basting the rosti as it finishes cooking. It should be golden, crispy, and cooked all the way through.
5. Make the dill yoghurt: While the rosti is in its last 10 minutes, mix together the Greek yoghurt, dried dill, and finely grated garlic. Season with a little salt and stir well. Taste and adjust, it should be creamy, garlicky, and fragrant.
6. Cook the eggs: Poach or soft boil your eggs to your liking. For soft boiled, lower into boiling water and cook for 6 to 7 minutes, then peel immediately.
7. Plate and serve: Slide the rosti onto a plate or board and cut into two portions. Spoon the dill yoghurt generously over the top, place the eggs on, slice them open if soft boiled, and finish with a good drizzle of chilli crunch oil. Serve immediately.

Chef's Tips

Low and slow is non-negotiable: Parsnip rosti needs time to cook through properly. If the heat is too high the outside will burn before the inside is cooked. Keep it at a steady low to medium heat and be patient.

Press it down firmly: When you first add the mixture to the pan, press it down really firmly with a spatula. A compact, even rosti holds together much better when you flip it.

The butter in the last 5 minutes: This is the secret to that gorgeous deep golden colour and rich flavour on the outside. Don't add it at the start or it will burn,  just in the last few minutes as a finish.

Flipping with confidence: Slide a large flat spatula all the way under the rosti, place a plate on top of the pan, flip the whole thing over onto the plate, then slide it back into the pan. It is easier than it sounds and very satisfying when it works!

Make the dill yoghurt ahead: It actually gets better as it sits and the garlic mellows into the yoghurt. Make it first and let it sit while the rosti cooks.

Substitutions & Variations

• No cornflour? Plain flour works as a substitute, use the same quantity.
• No dried dill? Fresh dill is even better if you have it, use about 1 tsp finely chopped. Fresh mint also works beautifully.
• No chilli crunch oil? A drizzle of regular chilli oil, a pinch of chilli flakes, or even just a few drops of hot sauce all work well.
• Make it dairy free: Swap the Greek yoghurt for a thick coconut yoghurt and use oil instead of butter for the finish.
• Add cheese: A little grated parmesan or pecorino mixed into the rosti mixture before cooking gives an extra savoury depth.
• Mix in potato: Half parsnip, half potato makes a slightly milder rosti that is a brilliant gateway version for parsnip sceptics.

Storage

Best eaten fresh: This rosti is at its absolute best straight from the pan while it is still crispy. The texture does suffer on reheating so I would not make it ahead if you can help it.

Leftovers: If you do have leftovers, store in an airtight container in the fridge for up to 2 days. Reheat in a dry frying pan or air fryer at 180°C for 5 to 8 minutes to bring back some of that crispiness. Avoid the microwave, it will go soggy.

Frequently Asked Questions

Why does my rosti fall apart when I flip it? Make sure the mixture is well combined and pressed down very firmly before cooking. Also make sure the underside is properly golden and set before you attempt to flip,  if it is still sticking it is not ready yet.

Can I make individual rostis instead of one large one? Absolutely! Divide the mixture into two smaller rostis in the same pan or cook them one at a time. Reduce the cooking time slightly as they will cook through faster.

Can I use a food processor to grate the parsnips? Yes! The grating attachment on a food processor makes this very quick. Just make sure you are using the coarse grating disc.

Do I have to use a 20cm pan? A 20cm pan gives you the right thickness for the rosti to cook through properly. A larger pan will give you a thinner rosti that cooks faster but may be harder to flip. A smaller pan and it may be too thick to cook through.

Can I make this vegan? Yes, leave out the egg and use 1 tbsp of cornflour instead of 2 tsp, and use oil instead of butter. The rosti will be slightly more delicate to flip but still delicious.

You Might Also Like

Weekend Potato Rosti - The classic potato version that inspired this recipe, just as crispy, just as satisfying.

Roasted Carrots with Spiced Yoghurt and Honey Hazelnuts - Easy Side Dish - More gorgeous Weekly Veg inspiration using the same spiced yoghurt idea.

2-Ingredient Yoghurt Flatbreads - Easy Homemade Recipe - Another brilliant way to use up that last bit of yoghurt in the fridge.

Enjoy! Del x

Crispy golden parsnip rosti with garlicky dill yoghurt, a runny egg, and chilli crunch oil, this is the brunch that will make you fall completely in love with parsnips.