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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.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
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.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.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.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.Step 5
Serve sprinkled with the spring onions.