Everyone has parsnips and carrots left in the fridge over the winter season. If you can’t face yet another roast dinner, this easy rosti dish is a different way to use up those veggies. Turn it into a substantial festive brunch with a fried egg on top.
Marks & Spencer
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20MIN
Total time
Ingredients
Servings
4
4
M&S Remarksable Value carrots, grated
4
M&S Remarksable Value parsnips, grated
2 tsp
ground cumin
1 tsp
caraway seeds
100 g
M&S Remarksable Value plain flour
2
M&S free-range mixed size eggs, beaten
1 jar
(290 g)
(290 g)
Collection Calabrian chilli and fennel ragu
Nutrition per serving
Calories
296kcal
Fat
6.6 g
Saturates
1.5 g
Sugars
11.4 g
Salt
373.7 mg
