Butternut squash casserole
A warming seasonal dish with a fusion of flavours, perfect for winter evenings
Potato, parsnip & horseradish baked rosti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 225g potato
- 225g parsnip
- 1 onionsliced
- 1 tbsp creamed horseradish
- 2 tbsp chopped fresh chive
- 100g Greek yogurt
- 25g butter
Nutrition: per serving
- kcal162
- fat8g
- saturates4g
- carbs20g
- sugars0g
- fibre4g
- protein3g
- salt0.36glow
Method
step 1
Heat oven to 190C/fan 170C/gas 5. Cut the potatoes and parsnips into matchsticks or grate them coarsely and place in a large bowl. Stir in the onion, creamed horseradish, chives and yogurt and mix until well combined. Season to taste.
step 2
Arrange the vegetable mixture in a 20cm shallow metal tin, cover with foil and bake for 1 hr. Remove the foil, dot the top with the butter and bake, uncovered, for a further 15 mins until the vegetables are tender and the top is crispy and golden. Serve hot.
