Place the grated potato and parsnip onto a clean tea towel and squeeze over a bowl to remove the excess liquid.
Melt the butter with the oil in a frying pan over a medium heat, add the grated potato and parsnip, press down and season with salt and freshly ground black pepper.
Fry the rösti for 2-3 minutes on each side, using a fish slice to carefully turn it over, until crisp and golden-brown.
To serve, place the rösti onto a plate and sprinkle over the parsley.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
See more potato rösti recipes
Maple-roast parsnips
Roast root vegetables
See more parsnip recipes
See more Lesley Waters recipes
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
