Curried parsnip chips with potato rosti

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

For the parsnips, mix together the flour and curry powder in a bowl and use to dust the parsnip wedges.
Half fill a thick-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the parsnip wedges, in batches, in the hot oil for 4-5 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
For the rÃ¶sti, place the grated potato into a clean tea towel and squeeze out the excess moisture. Heat the oil and butter in a small frying pan and fry the potato for 4-5 minutes, or until golden-brown underneath. Carefully turn the rÃ¶sti and fry for a further 4-5 minutes, or until golden-brown all over.
Serve the potato rÃ¶sti alongside the parsnip chips.

6 new potatoes, peeled and grated

1 parsnip, peeled and cut into wedges

3 tbsp plain flour

1 tsp curry powder

1 tbsp olive oil

vegetable oil, for deep frying

15g/Â½oz butter

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