Aged Cheddar Parsnip Bacon Rösti

Parsnips add sweetness and bacon and Cheddar cheese add rich flavour. The secret to the success of this recipe is to avoid water-logged parsnips. Achieve this by either steaming and/or cooking in as little water as possible. 

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Rösti: 18-24

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Ingredients

  • 12 oz (375 g) Ontario Parsnips, peeled and cut into 2 pieces
  • 3 strips lean Ontario Bacon, cooked and crumbled
  • 3/4 cup (175 mL) shredded Ontario Old Cheddar Cheese 
  • 1 Ontario Egg
  • 2 tbsp (25 mL) all-purpose flour
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/8 tsp (0.5 mL) nutmeg
  • 1/2 cup (125 mL) panko bread crumbs or regular bread crumbs
  • 1/4 cup (50 mL) vegetable oil
  • Ontario Sour Cream 
  • Pickled beets 

Instructions

In steamer, cook parsnips until tender, 15 to 20 minutes. Let cool; grate and/or mash.

In large bowl, combine parsnips, bacon, cheese, egg, flour, salt, pepper and nutmeg. Form by 1 tbsp (15 mL) into 1-1/2-inch (4 cm) cakes. Coat in panko crumbs.

In large skillet, heat vegetable oil on medium-high heat; fry rösti until nicely browned, about 2 minutes on each side. Drain on paper towel. Serve garnished with dollop of sour cream and finely chopped pickled beets.

Nutritional information

1 Rösti (When recipe makes 24):    

  • PROTEIN: 2 grams
  • FAT: 5 grams
  • CARBOHYDRATE: 5 grams
  • CALORIES: 71
  • FIBRE: 1 gram