Description
This Potato-Parsnip Rosti with Caramelized Onion Sour Cream is crispy, golden, and packed with savory flavor. The sweet depth of caramelized onions swirled into creamy sour cream adds a rich topping that turns this humble dish into a gourmet comfort food dream. #RostiRecipe #ParsnipPotato #CaramelizedOnionSourCream
Ingredients
Scale
- 1 medium yellow onion
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons unsalted butter
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3/4 cup sour cream
- Juice of 1/2 medium lemon
- 1 pound russet potatoes (about 3 medium)
- 1 medium parsnip (8 to 10 ounces)
- 1/2 medium yellow onion
- 5 tablespoons unsalted butter, divided
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
Instructions
- Make the caramelized onion sour cream: Thinly slice the onion. Melt butter in a skillet over medium-low heat, add onion, and cook until deeply golden and caramelized, about 20–25 minutes. Let cool.
- Finely chop the caramelized onion and mix it with sour cream, chives, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Chill until ready to serve.
- Make the rosti: Peel and grate the potatoes and parsnip. Place in a clean towel and squeeze out as much liquid as possible.
- Grate the 1/2 onion and combine with the potato-parsnip mixture. Stir in 2 teaspoons salt and 1/2 teaspoon black pepper.
- Heat 1 tablespoon olive oil and 2 tablespoons butter in a skillet over medium heat. Add the mixture, pressing it down into an even layer. Cook until the bottom is golden brown, about 8–10 minutes.
- Carefully flip the rosti (you can invert it onto a plate, then slide it back into the skillet). Add another tablespoon olive oil and 2 tablespoons butter, then cook the other side until golden and cooked through, another 8–10 minutes.
- Slice and serve with a dollop of caramelized onion sour cream on top.
Notes
- The caramelized onion sour cream can be made ahead and stored in the fridge for up to 3 days.
- Squeeze the potato-parsnip mixture thoroughly to ensure a crisp rosti.
- Use a non-stick or well-seasoned cast-iron skillet for best results.
- Optional: Add a pinch of nutmeg to the mixture for a warm undertone.
Nutrition
- Serving Size: 1/4 rosti with sour cream
- Calories: 280
- Sugar: 4g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg