Potato-Parsnip Rosti with Caramelized Onion Sour Cream Recipe

Discover an irresistible blend of comforting flavors and textures with this Potato-Parsnip Rosti with Caramelized Onion Sour Cream. Imagine crisp golden rounds of potato and parsnip, perfectly pan-fried until deliciously crunchy on the outside yet tender within, topped with a dreamy dollop of tangy, rich sour cream swirled with sweet, jammy caramelized onions. This is the kind of dish that feels both homey and a little bit fancy—a true crowd-pleaser perfect for brunch or as an elegant dinner side. Whether you’re new to rostis or a longtime fan, this recipe places a delicious twist on a classic, making it destined to become a staple in your kitchen.

Potato-Parsnip Rosti with Caramelized Onion Sour Cream Recipe - Recipe Image

Ingredients You’ll Need

The magic of Potato-Parsnip Rosti with Caramelized Onion Sour Cream lies in how just a handful of everyday ingredients come together to create something truly special. Each component plays an important role—from texture and crispiness to color and depth of flavor—so choose fresh and quality produce whenever possible.

  • Russet Potatoes: These starchy potatoes are the secret to a crispy, cohesive rosti—you want ones that are firm and heavy for their size.
  • Parsnips: Their natural sweetness brightens up the rosti and adds a faint nutty flavor that’s so inviting.
  • Salt: Essential for bringing out the flavors of the vegetables.
  • Black Pepper: Grants a gentle heat and aromatic lift to the finished rostis.
  • Nutmeg (optional): A pinch adds a subtle warmth, but you can skip it if you prefer.
  • All-Purpose Flour: Just enough to help bind the shredded veggies together for those irresistible crispy edges.
  • Large Egg: The glue that ensures every bite holds together, while also adding a bit of richness.
  • Unsalted Butter or Oil: For frying—it’s what gives your rostis that gorgeous golden finish and satisfying crunch.
  • Olive Oil: Used to coax the onions into soft, sweet perfection for the topping.
  • Yellow Onion: Caramelizes slowly for sweet, golden results—don’t rush this bit!
  • Sour Cream: The cool, tangy base that balances out the rosti’s savory notes.
  • Salt and Pepper (for sour cream): A finishing touch to bring it all together.

How to Make Potato-Parsnip Rosti with Caramelized Onion Sour Cream

Step 1: Grate and Prep the Vegetables

Using a box grater or a food processor, grate the peeled russet potatoes and parsnips. The key here is to work quickly so the potatoes don’t oxidize and turn brown. As soon as they’re grated, pile the shreds into a clean kitchen towel, then twist and squeeze tightly. Removing as much moisture as possible is crucial for super crispy rostis—don’t skip this step!

Step 2: Mix Everything Together

Transfer your grated vegetables into a large bowl. Add the salt, black pepper, a pinch of nutmeg if you like a little extra warmth, flour, and the lightly beaten egg. Stir everything together until thoroughly combined and the potatoes and parsnips look evenly coated and sticky—this helps them hold their shape during frying.

Step 3: Fry to Golden Perfection

Heat a generous tablespoon of unsalted butter or oil (or try a blend for best results) in a non-stick skillet over medium heat. Scoop about 1/4 cup of the mixture per rosti into the pan. Use a spatula to flatten gently into disks, about a half-inch thick. Let each cook undisturbed for 3–4 minutes on each side, until you see a deep golden crust. Transfer the finished rostis to a paper towel-lined plate while you cook the rest.

Step 4: Make the Caramelized Onion Sour Cream

While the rostis are frying, start the caramelized onion topping. Heat olive oil in a small skillet over medium-low heat and add the thinly sliced yellow onion. Stir frequently and cook slowly for 15–20 minutes. Patience is key! The onions should turn soft, deeply golden, and flavor-packed. Let them cool a bit, chop finely, and swirl them into a bowl of sour cream. Season this dreamy mixture with a bit of salt and pepper to taste.

Step 5: Serve and Enjoy

To serve, arrange the hot rostis on a platter and generously dollop each with a scoop of your homemade caramelized onion sour cream. Get ready for the compliments! Every crunchy, tender bite paired with the sweetly savory topping makes this Potato-Parsnip Rosti with Caramelized Onion Sour Cream shine.

How to Serve Potato-Parsnip Rosti with Caramelized Onion Sour Cream

Potato-Parsnip Rosti with Caramelized Onion Sour Cream Recipe - Recipe Image

Garnishes

Dress up your Potato-Parsnip Rosti with Caramelized Onion Sour Cream with a sprinkle of finely chopped chives or parsley, a dusting of flaky sea salt, or even a light zesting of lemon for a beautiful, fresh touch that perfectly complements the crispy rostis and creamy topping.

Side Dishes

Rostis are incredibly versatile! Pair them with a peppery arugula salad, smoked salmon, or simple sautéed greens. For brunch, serve alongside poached or soft-boiled eggs. Their delicate crunch and rich flavor make them a fantastic side to almost any main dish you love.

Creative Ways to Present

For an impressive appetizer, make mini rostis and top each with a swirl of caramelized onion sour cream and a tiny herb sprig. Stack them up for a rosti tower, or serve family-style in a cast iron skillet for that rustic vibe. However you plate them, Potato-Parsnip Rosti with Caramelized Onion Sour Cream always makes a memorable centerpiece.

Make Ahead and Storage

Storing Leftovers

Store any leftover rostis and caramelized onion sour cream separately in airtight containers—the rostis can go in the fridge for up to 3 days. The sour cream dip holds up beautifully for the same amount of time, making next-day snacking a breeze.

Freezing

You can freeze cooked rostis! Cool completely, layer between pieces of parchment, and store in a zip-top freezer bag for up to a month. Simply thaw in the fridge overnight before reheating. While the sour cream isn’t freezer-friendly, the rostis themselves bounce back deliciously well from the freezer.

Reheating

To bring back that irresistible crispness, reheat rostis in a 400°F (200°C) oven for about 10 minutes, or pop them in a hot skillet for a few minutes per side. Avoid microwaving if possible, as it tends to make them a bit soft and less crispy.

FAQs

Can I make Potato-Parsnip Rosti with Caramelized Onion Sour Cream gluten-free?

Absolutely! Just use your favorite gluten-free all-purpose flour instead of regular flour; every other ingredient in the recipe is naturally gluten-free.

Can I prepare the rostis in advance?

Yes, rostis can be fried ahead and gently reheated in the oven until hot and crispy—perfect for entertaining or prepping meals in advance.

What oil is best for frying the rostis?

A combination of butter and a neutral oil (like vegetable or light olive oil) gives the best balance of rich flavor and high-heat crispiness. Clarified butter or ghee is fantastic, too, for an extra nutty finish.

Do potatoes and parsnips need to be peeled?

Peeling is recommended for the best texture and appearance, but if your veggies are super fresh and you like a bit of rustic character, you can certainly leave the skins on. Just be sure to wash them thoroughly.

Is the caramelized onion sour cream very sweet?

The onions add a gentle, natural sweetness but the tang of the sour cream keeps the topping perfectly balanced. It’s savory with just enough extra flavor to make every bite of Potato-Parsnip Rosti with Caramelized Onion Sour Cream irresistible.

Final Thoughts

If you’re looking for the ultimate cozy-but-elegant side, you can’t go wrong with Potato-Parsnip Rosti with Caramelized Onion Sour Cream. Its simplicity and memorable flavors make it the kind of dish friends and family will request again and again. Give it a try, and let it become a new signature in your kitchen!

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Potato-Parsnip Rosti with Caramelized Onion Sour Cream Recipe

Potato-Parsnip Rosti with Caramelized Onion Sour Cream Recipe


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4.7 from 13 reviews

  • Author: Emma
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian, Gluten-Free

Description

This crispy and flavorful Potato-Parsnip Rosti is served with a delicious Caramelized Onion Sour Cream. Perfect as a side dish or appetizer, these savory pancakes are a delightful way to enjoy root vegetables.


Ingredients

Scale

Potato-Parsnip Rosti:

  • 2 large russet potatoes, peeled
  • 2 medium parsnips, peeled
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 2 tablespoons all-purpose flour
  • 1 large egg, lightly beaten
  • 3 tablespoons unsalted butter or oil for frying

Caramelized Onion Sour Cream:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 cup sour cream
  • Salt and pepper to taste

Instructions

  1. Grate and Squeeze: Grate potatoes and parsnips, squeeze out excess moisture. Combine with salt, pepper, nutmeg, flour, and egg.
  2. Cook Rostis: Fry mixture in butter until golden and crispy on both sides.
  3. Make Sour Cream: Caramelize onions, chop, and mix into sour cream. Season with salt and pepper.
  4. Serve: Enjoy warm rostis with a dollop of onion sour cream.

Notes

  • For extra crispiness, use clarified butter or a mix of butter and oil.
  • Rostis can be made ahead and reheated in the oven.
  • Sour cream can be made up to a day in advance.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Frying
  • Cuisine: Swiss

Nutrition

  • Serving Size: 2 rostis with 2 tbsp sour cream
  • Calories: 270
  • Sugar: 4 g
  • Sodium: 320 mg
  • Fat: 16 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 4 g
  • Protein: 4 g
  • Cholesterol: 45 mg

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