Spicy Parsnip Rösti

Makes 8. Preparation 25 mins (+ cooling), cooking 40 mins. Serve, for Christmas Dinner, topped with slices of turkey and ham, or substitute the spices with just a sprinkle of cayenne pepper and top with a fried egg for a healthy brunch.

Ingredients

9 oz potatoes, preferably Desirée
9 oz parsnips
¼ tsp turmeric
¼ tsp cumin
pinch ground cumin
1 oz melted butter

Method

1. Boil the whole, unpeeled potatoes in a large pan of salted water for 10 mins. After 5 mins, add the whole, unpeeled parsnips. Remove from the water and leave until cool enough to handle.
   
2. Meanwhile, preheat the oven to 180° C (fan) / 200° C (conventional).
   
3. Scrape the skin from the potatoes and parsnips with a sharp knife. Grate thickly in long pieces (a food processor will do this quickly and easily with a grater disk attachment).
   
4. Mix the spices with the melted butter and pour onto the grated vegetables. Mix thoroughly with two forks.
   
5. Take 8 large spoonfuls and flatten them onto a baking tray with the back of a fork.
   
6. Cook for 15-20 mins, flip each rösti carefully and cook for a further 10 mins.