These parsnip and potato rosti stars are my new Christmas obsession! They’re a great way to do something different with parsnips and are especially fun if you have children — who wouldn’t love a star on their Christmas dinner?!
These parsnip and potato rostis can also be served as canapés as they’re easy to pick up, are bite-sized, and work fantastically well with cranberry sauce.
If you want to get really creative, try using different shapes such as Christmas trees, holly and gingerbread men.
If you have any left over, I also think they work well with a runny poached egg! 😋
Parsnip and Potato Rosti Stars
“It was on a starry night…” Wow your friends and family with these festive parsnip and potato rosti stars this Christmas!
Ingredients
- 300 g grated parsnip
- 1 medium potato also grated
- 1 sprig fresh rosemary finely chopped
- 1/2 tsp garlic puree
- 1 squeeze lemon juice
- 3 tsp rapeseed oil extra for greasing
- 3 tbsp Parmesan cheese grated
- salt and pepper
Instructions
- Preheat the oven to 180°C / 350°F / gas 4. Prepare your lined tin.
- Grate the parsnips and potato into a bowl and mix in the rosemary, garlic purée, lemon juice and 2 tsp of oil. Season with salt and pepper.
- Line a baking tray with baking paper and grease the top. Using a star cookie cutter (or a shape of your choice), fill the star with your mixture, getting right into the corners and pushing it down with a spoon. I used the thin end of the spoon to really get into the corners.
- Gently push the star out onto your tray. Repeat this until you have used up all the mixture.
- Gently brush the top of the stars with the remaining oil. Sprinkle each star with parmesan cheese and place in the oven for about 25 minutes, until crisp and golden.
- Serve warm as a canapé or with your Christmas dinner. Enjoy!
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