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Curried Parsnip Chips with Potato Rosti

Deep-fry curry-dusted parsnip wedges until crisp and serve alongside a golden-brown grated potato rosti pan-fried in butter.

VegetarianSide DishPotatoRostiParsnip

Estimated Nutrition

Per Serving Total
Calories 712.4 kcals 712.4 kcals
Carbohydrates 79.2 grams 79.2 grams
Fat 42.5 grams 42.5 grams
Protein 8.1 grams 8.1 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
15
g
Butter
GrainsCereals
45
ml
Plain Flour
NutsSeeds
5
ml
Curry Powder
OilsFats
500
ml
Vegetable Oil
for deep frying
15
ml
Olive Oil
Vegetables
1
piece
Parsnip
peeled and cut into wedges
6
piece
New Potatoes
peeled and grated

Steps

  • Mix flour and curry powder in a bowl and coat the parsnip wedges.
  • Heat vegetable oil in a thick-based pan until a bread cube sizzles.
  • Deep-fry parsnip batches for 5 minutes until golden and drain on paper.
  • Squeeze moisture from grated potatoes using a clean tea towel.
  • Heat oil and 15g of butter in a frying pan and fry potatoes for 5 minutes.
  • Turn the rosti and fry for another 5 minutes until golden-brown.
  • Serve the parsnip chips immediately with the potato rosti.