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  • Recipes
  • Leek, Carrot And Parsnip Frying Pan Rosti

Leek, Carrot And Parsnip Frying Pan Rosti

Leek, Carrot And Parsnip Frying Pan Rosti

By Good Food
Published on 08 August 2025
This dish is a great alternative side to a roast dinner without the eggs, or serve for brunch with bacon or sausages.
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Time and servings

20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time

Ingredients

  • 1 large leek, trimmed and thinly sliced
  • 2 carrots, scrubbed and grated
  • 2 parsnips, peeled and grated
  • 2 cloves garlic, finely chopped
  • 1 egg, lightly beaten
  • 4tbsp plain flour
  • 1tsp onion salt
  • 2tbsp unsalted butter
  • 3 spring onions, finely sliced

Method

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. In a large bowl, combine the leek, carrots, parsnips and garlic. Stir in the egg.
  2. Step 2

    Combine the flour with the onion salt and a good grinding of black pepper. Stir into the veg and mix until well combined.
  3. Step 3

    Melt the butter in a non-stick frying pan over a medium heat. Spoon the mixture in and press lightly with the back of a spatula. Cook for 5-6 mins until you can easily slide a large spatula underneath.
  4. Step 4

    Carefully flip the rosti onto a plate, then slide back into the pan, uncooked side first. Cook for another 5-6 mins until golden all over.
  5. Step 5

    Serve sprinkled with the spring onions.