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Egg-topped parsnip rosti recipe

26 ratings

Parsnips are in season during the colder months, and their sweet flavour is great in this rosti recipe topped with baked eggs. Finish with oozy cheese, spinach and lemon for a gluten-free brunch idea that's sure to go down well. See method

Serves 6
20 mins to prepare and 55 mins to cook
238 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

4 parsnips, peeled if large
1 large Maris Piper potato, peeled
2 tbsp olive oil, plus 2 tsp for greasing
50g grated pecorino
1 lemon, zested, plus 2 tsp juice
6 eggs
60g spinach

If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

Energy
995kj
238kcal 12%
Fat
15g 21%
Saturates
4g 21%
Sugars
5g 6%
Salt
1g 17%

of the reference intake
Carbohydrate 16.6g Protein 12g Fibre 4.6g

Method

Boil the parsnips and potato for 10 mins. Drain and leave to steam until cool enough to handle.
Preheat the oven to gas 6, 200°C, fan 180°C. Coarsely grate the potato and parsnips, discarding any woody cores. Tip into a bowl and mix with 1 tbsp oil, the cheese, lemon zest and some seasoning. Line a large, shallow baking tray with baking paper and lightly brush over 2 tsp oil.
Tip the parsnip mix onto the tray and spread out into an even layer. Bake for 35-40 mins until crisp.
Meanwhile, whisk the lemon juice with 1 tbsp oil; season. When the rosti is crisp, crack over the eggs. bake for 8-10 mins until the whites are set and the yolks are cooked.
Toss the spinach in the lemony oil and serve with the rosti.

See more Brunch recipes