The new recipes for my next book (DIG: Cooking with Roots and Tubers) are already coming on really well. I made these carrot and parsnip rösti a couple of days ago – they are great as a side at dinner, or for brunch.
Carrots and parsnips don’t have quite the starchiness of potatoes so a couple of tsp of cornflour makes them a little more compliant in the frying pan. I made the first batch with some left-over garlic butter – oh my, they were good! Next time I’m gonna try cumin and coriander, may be with some parsley. But frankly these beauties are ripe for all sorts of fusion flavours.
No need to peel the veg – there’s a win for the zero-waste kitchen! Woop!