You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake
See more Brunch recipes
Before you comment please read our community guidelines.