british

Baked Parsnip and Cheddar Rosti with Fried Egg and Chive Cream

Name: Baked Parsnip and Cheddar Rosti with Fried Egg and Chive Cream
Yield: 1 serving
Cuisine: british
Ingredients: 141 g parsnip, peeled and coarsely grated; 127 g potato, peeled and coarsely grated; 57 g mature cheddar cheese, grated; 35 g egg; 11 g rapeseed oil; 35 g sour cream; 4 g fresh chives, chopped; 1 g fine salt; 0.71 g black pepper

This baked dish pairs parsnip, peeled and coarsely grated with potato, peeled and coarsely grated, mature cheddar cheese, grated and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

50 g Carbohydrates

40 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

141g parsnip, peeled and coarsely grated 106 kcal
127g potato, peeled and coarsely grated 98 kcal
57g mature cheddar cheese, grated 229 kcal
35g egg 50 kcal
11g rapeseed oil 97 kcal
35g sour cream 69 kcal
4g fresh chives, chopped 1 kcal
1g fine salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

parsnippotato
Heat the oven to 430F (220C fan). Squeeze the grated parsnip and potato in a clean towel to remove excess water.
parsnippotatomature cheddar cheeserapeseed oilfine saltblack pepper
Mix parsnip, potato, cheddar, salt, and black pepper. Stir in half the oil.
Press into a compact round on a lined baking tray. Bake 18 minutes, then flip and bake 10-12 minutes more until crisp and browned.
sour creamfresh chivesfine salt
Mix the sour cream with chives and a pinch of salt.
eggrapeseed oil
Fry the egg in the remaining oil in a small pan until the white is set.
eggsour creamfresh chives
Top the rosti with chive cream and the fried egg. Serve hot.