There is truly no purer joy in life than a lazy Sunday brunch. If there were enough cafes in Edinburgh (I lie: there clearly are) and I had enough money, I would probably go out for a 4-hour brunch every Sunday, but as my lust for food far outstrips my budget, I often cook brunch at home with friends, listening to BB6Music and reading each other bits of interesting things. It is bliss.
Since moving back to the UK a few months ago, I’ve remembered all the ingredients that I’ve barely used in the last 6 years – and parsnips feature heavily at this time of year! They’re affordable, versatile and can last for a long while in your fridge, which helps cut down on wastage. And yet they’ve been given short shrift for so long, much like the long-maligned beetroot (poor guys).
This recipe pairs parsnip with potatoes for a twist on the classic rosti, with granular Dijon and soy sauce spicing up the mix a little bit. Instead of wheat flour, I’ve used gram flour (chickpea flour) to make these gluten-free, and you’ll be shocked how easy they are to make – the perfect Sunday morning recipe, especially if you’ve got a hangover.
I topped my parsnip rosti with steamed asparagus and a quick rustic sauce of sweet balsamic tomatoes, but really, anything goes; vegan parmesan, sweet chili pineapple salsa (as we had last week), caramelised red onions – something sweet works perfectly, and if you serve the rosti on some greens, the whole plate is a sight to behold.
3 medium potatoes
3 large parsnips, peeled
2 medium red onions
2 tablespoons tahini
1 tablespoon soy sauce
2 cloves garlic, crushed/grated
1 teaspoon granular dijon mustard
juice of 1/2 lime
1/2 cup gram flour
cracked black pepper
Sunflower oil (or other) for frying
Grate onion, potato and parsnips into a large mixing bowl
In a smaller bowl, mix together the tahini, soy, garlic, mustard and lime juice and stir into the potatoes
Squeeze the water out of the mix as much as you can
Add in the gram flour and mix well
Season with salt and cracked black pepper
Heat a thin sheet of oil in a heavy frying pan
Shape a small handful of rosti mix into a ball and put it into the pan, then flatten it with a spatula
Repeat with another 2
Fry until the bottom of the rosti is browning and is free from the pan, then flip
Fry again until cooked throughout and brown on both sides
Remove the rosti from the pan, setting them on a piece of kitchen roll to get rid of any excess oil, then repeat with the rest of the mixture til all the rosti are made
Serve 2 or 3 to a person on top of greens, topped with something delicious like steamed asparagus and sweet balsamic tomatoes, and a good cup of coffee along with everything
I’m a great believer in taking time out to enjoy your food – book cooking and eating it! Sunday morning is the perfect time to do that, so why not make your Sundays wonderful?