Potato Parsnip Rosti with Caramelized Onion Sour Cream Recipe

Nothing feels more comforting or impressive than whipping up a batch of golden, crispy Potato Parsnip Rosti with Caramelized Onion Sour Cream Recipe. Combining the earthy sweetness of parsnips with classic russet potatoes, these rostis deliver a perfect balance of texture and flavor. Topped with luxuriously smooth sour cream mingled with deep, caramelized onions, this dish effortlessly elevates any meal. Whether you’re serving it for brunch, as a delightful side, or a vegetarian main, this recipe is guaranteed to become a beloved favorite in your kitchen.

Ingredients You’ll Need

This recipe relies on simple, wholesome ingredients that each play a vital role in creating the perfect Potato Parsnip Rosti with Caramelized Onion Sour Cream Recipe. From the starchy base to the rich topping, every item brings either flavor, texture, or that satisfying golden color.

• Russet potatoes (2 medium, peeled and grated): Provide a sturdy, starchy foundation for the rostis with a fluffy interior once cooked.
• Parsnips (2 medium, peeled and grated): Add a subtle sweetness and extra moisture for a unique twist on the classic rosti.
• Salt (1/2 teaspoon): Enhances all the natural flavors in the root vegetables.
• Black pepper (1/4 teaspoon): Gives a gentle warmth without overpowering the dish.
• All-purpose flour (2 tablespoons): Binds the mixture together to ensure the rostis hold their shape.
• Egg (1, lightly beaten): Acts as a natural glue to keep everything intact during frying.
• Olive oil or butter (2 tablespoons for frying): Creates a crisp, golden crust that’s simply irresistible.
• Yellow onion (1 medium, finely sliced): The star of the caramelized onion sour cream, offering sweetness and depth.
• Butter (1 tablespoon for onion caramelizing): Adds richness and helps the onion develop its golden color.
• Brown sugar (1 teaspoon, optional): A touch of sweetness to bring out the best in the caramelized onions.
• Sour cream (1 cup): Creamy and tangy, it perfectly balances the savory rostis.
• Salt and pepper (to taste for sour cream): Season the onion sour cream dip just right.

How to Make Potato Parsnip Rosti with Caramelized Onion Sour Cream Recipe

Step 1: Prepare the Caramelized Onion Sour Cream

Start by melting butter in a skillet over medium heat and add the finely sliced yellow onion. Take your time with this step—sauté the onions slowly for about 20 to 25 minutes until they turn soft and golden-brown. Stir frequently to prevent burning and encourage even caramelization. If you like a little sweetness, sprinkle a teaspoon of brown sugar halfway through cooking. Once done, allow the onions to cool, then stir them into sour cream and season with salt and pepper. Pop this in the fridge so the flavors meld beautifully while you prepare the rostis.

Step 2: Prepare the Potato and Parsnip Mixture

Using a clean kitchen towel, squeeze out as much moisture from the grated potatoes and parsnips as possible—this step is crucial to achieving crisp, non-soggy rostis. In a mixing bowl, combine the dried root veggies with salt, black pepper, all-purpose flour, and the beaten egg. Mix everything thoroughly so the ingredients bind well, ready for frying.

Step 3: Cook the Potato Parsnip Rostis

Heat olive oil or butter in a large nonstick skillet over medium heat. Scoop roughly 1/4 cup of the rosti batter for each patty into the hot pan, pressing gently to flatten into even rounds. Cook each side for 3 to 4 minutes or until you see a beautiful golden-brown crust develop. Take care not to overcrowd your pan, or the rostis may steam instead of crisp up.

Step 4: Drain and Plate

After frying, transfer the rostis to paper towels to drain any excess oil and keep them crisp. Then serve immediately for the best texture and flavor combination.

How to Serve Potato Parsnip Rosti with Caramelized Onion Sour Cream Recipe

Garnishes

Enhance your rostis with a generous dollop of the luscious caramelized onion sour cream right on top. For an extra pop of color and freshness, sprinkle chopped chives or fresh parsley. A light shower of cracked black pepper or a few toasted pine nuts can add a wonderful crunchy texture and deepen the flavors.

Side Dishes

This Potato Parsnip Rosti with Caramelized Onion Sour Cream Recipe pairs wonderfully with a crisp green salad for a light meal, or alongside roasted vegetables for a hearty vegetarian option. It also complements smoked salmon or poached eggs beautifully if you’re aiming for a more indulgent brunch spread.

Creative Ways to Present

Try stacking multiple rostis and layering each with caramelized onion sour cream for an impressive tower-style presentation. Alternatively, serve smaller bite-sized rostis as elegant appetizers topped with a dollop of the onion cream. Don’t hesitate to experiment with additional toppings like sourdough croutons or microgreens for extra flair.

Make Ahead and Storage

Storing Leftovers

If you find yourself with any leftovers, place the rostis in an airtight container lined with parchment to keep them from sticking and store in the refrigerator for up to two days. The caramelized onion sour cream can be kept in a separate container, also refrigerated, for up to three days.

Freezing

For longer storage, freeze the cooked rostis by placing them on a baking sheet in a single layer, freezing until solid (about an hour), then transferring to a sealed freezer-safe bag. This way, they won’t stick together. The rostis freeze well for up to one month. It’s best to make the caramelized onion sour cream fresh, as freezing may alter its texture.

Reheating

To bring your leftover or frozen rostis back to life, reheat them in a skillet over medium heat with a touch of oil or butter to restore their crispness. Avoid microwaving as it can make them soggy. Serve warm with a fresh scoop of chilled caramelized onion sour cream for that perfect balance.

FAQs

Can I substitute the parsnips with another vegetable?

Absolutely! While parsnips add a lovely sweetness and texture, you can swap them with sweet potatoes or turnips. Keep in mind these substitutions may slightly alter the flavor and moisture levels.

Is it possible to make this recipe vegan?

Yes! Use a flax or chia egg substitute instead of the egg, and replace butter with plant-based margarine or extra olive oil. For the sour cream, try a vegan sour cream alternative or coconut yogurt mixed with caramelized onions.

How do I ensure the rostis stay crispy?

Draining the grated vegetables thoroughly before mixing and cooking in plenty of hot oil or butter are both key. Also, avoid overcrowding the pan to prevent steaming and always reheat in a skillet to regain crispness.

Can I prepare the caramelized onions in advance?

Definitely! Caramelized onions actually develop more depth in flavor when made ahead. You can prepare the onion mixture up to two days in advance and keep it refrigerated before mixing into the sour cream.

What type of skillet is best for making rostis?

A good nonstick or cast iron skillet works wonderfully. Cast iron is especially helpful for achieving an extra crispy crust and even cooking, though nonstick pans are easier to clean and just as effective.

Final Thoughts

I hope you’re as excited as I am for you to try this Potato Parsnip Rosti with Caramelized Onion Sour Cream Recipe. It’s such a rewarding dish that feels both rustic and elegant at the same time. Whether it’s a cozy brunch or a special dinner side, these rostis bring warmth and flavor to the table in every crispy bite. Give it a go—and watch it quickly become a kitchen staple you’ll turn to again and again.

Potato Parsnip Rosti with Caramelized Onion Sour Cream Recipe

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• Author: admin
• Total Time: 50 minutes
• Yield: 6–8 rostis 1x
• Diet: Vegetarian

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Description

This Potato Parsnip Rosti with Caramelized Onion Sour Cream is a delicious and crispy European-inspired side dish perfect for brunch or a light vegetarian meal. The rostis combine the natural sweetness of potatoes and parsnips, while the rich, caramelized onion sour cream topping adds a creamy, savory touch that complements the crispy patties beautifully.

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Ingredients

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For the Rosti:

• 2 medium russet potatoes, peeled and grated
• 2 medium parsnips, peeled and grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 egg, lightly beaten
• 2 tablespoons olive oil or butter for frying

For the Caramelized Onion Sour Cream:

• 1 medium yellow onion, finely sliced
• 1 tablespoon butter
• 1 teaspoon brown sugar (optional)
• 1 cup sour cream
• Salt and pepper to taste

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Instructions

1. Prepare the Caramelized Onion Sour Cream: In a skillet over medium heat, melt the butter and add the finely sliced yellow onion. Cook slowly, stirring often, for 20 to 25 minutes until the onions become golden and soft. Stir in the brown sugar if you prefer a sweeter flavor. Remove from heat and let cool. Once cooled, mix the caramelized onions into the sour cream and season with salt and pepper. Chill until ready to serve.
2. Prepare the Rosti Mixture: Place the grated potatoes and parsnips in a clean kitchen towel and squeeze out as much moisture as possible to ensure crispiness. Transfer the drained vegetables to a bowl, then add salt, pepper, flour, and the lightly beaten egg. Mix thoroughly until all ingredients are well combined.
3. Cook the Rostis: Heat olive oil or butter in a large nonstick or cast iron skillet over medium heat. Scoop approximately 1/4 cup of the mixture for each rosti and flatten it into a patty. Cook the patties for 3 to 4 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pan to allow even cooking. Drain cooked rostis on paper towels if needed to remove excess oil.
4. Serve: Serve the hot rostis with a generous dollop of the chilled caramelized onion sour cream on top for a delightful contrast of flavors and textures.

Notes

• These rostis make an excellent brunch side or a satisfying vegetarian main dish.
• The caramelized onion sour cream can be prepared a day ahead to save time.
• For extra crispiness, using a cast iron skillet is recommended.
• Do not overcrowd the pan while frying to ensure even cooking and better texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: European-Inspired