Autumn veg

Perfect parsnip röstis

Tired of oats and chia seeds for breakfast? These lower carb parsnip röstis are simple, savoury and perfect for meal prepping!

I tend to be a fan of sweet breakfasts, like the classic peanut butter and banana on toast. Sometimes though, I crave something savoury in the mornings. It’s been a long time since I did a recipe post, so why not make one now?

Röstis are a traditional Swiss dish and in this version, I’ve swapped potatoes for a lower carb mix of parsnip and carrot. This makes it a breakfast option that’s packed full of hearty root vegetables and warm spices, so perfect for a cold autumn or winter morning! What’s more, you can make them ahead of time and reheat in the morning. All you need to do is choose your toppings.

Parsnip rösti ingredients – Pandora's Health

I recently invested in a food processor that includes several attachments, including a grater blade. This cuts down the prep time by about…a tenth, and who doesn’t appreciate a little bit of kitchen convenience? If you can, I’d recommend that you invest in one!

When I last made these on a Sunday morning, I enjoyed them with a fried egg, bacon and mixed leaves. When I’m eating the leftovers as a mid-week breakfast, I enjoy them as a vegetarian option with spinach, egg and avocado. When I’m not eating them freshly fried, I either warm them up in the pan, or pop them in the toaster (make sure they don’t catch and burn though).

Parsnip rösti breakfast – Pandora's Health

Ingredients


  • 2 parsnips
  • 1 carrot
  • 1 spring onion
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 2 tablespoons coriander
  • 2 eggs
  • Salt and pepper for seasoning
  • 1 tablespoon flour
  • 1 tablespoon oil (such as olive or rapeseed)

Recipe


  1. Grate the parsnips and carrot and add to a bowl
  2. Finely chop the spring onion and coriander before adding to the veg
  3. Season with the spices, salt and pepper
  4. Add in the flour and crack in the eggs – mix together (you want a mix that holds together and isn’t gloopy, so one large egg may be enough)
  5. Heat the oil in the pan over a medium to high heat
  6. When the pan is hot, place a tablespoon’s worth of mixture into the pan and press down
  7. Let a crust form and flip when golden
  8. Drain on a paper towel to remove excess oil
  9. Enjoy with your favourite toppings!

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10 Comments

  1. I love this recipe.
    Hubby & I are serious about cutting down unnecessary carbs.
    I love this alternative.
    I’ve printed out the recipe – can’t wait to try it out.
    Thanks so much for sharing.

    Like

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