Carrot and Parsnip Rosti Recipe

Breakfast, lunch, dinner or side serving this recipe is a winner for helping you to hit your veggie quota for the day!

Serves 1 person


40g white potato, peeled and roughly grated
40g parsnips, peeled and roughly grated
40g carrot peeled and roughly grated
1 white onion thinly sliced
1 tsp chopped thyme
1 tsp wholegrain mustard
2 tbsp flour (of your choice, although we recommend unflavoured)
1 tsp salt


  1. Mix all the ingredients together in a bowl, cover and leave for 10-15 minutes or until the water comes out of the vegetables and the mix becomes stickier.
  2. Place a medium-sized frying pan onto the heat and add 1 tsp of oil.
  3. Place the mix in the pan and spread out to fill the pan.
  4. Cook on one side for 5 minutes or until the rosti begins to colour.
  5. Carefully flip over and cook on the other side for a further 5 minutes.
  6. Serve and enjoy!
Georgia Chilton

Published by Georgia Chilton

In her teenage years, a love of food and rowing led Georgia into this field as she wanted to know how to optimise performance through nutrition. With a BSc in Nutrition and an MSc in Sports and Exercise Nutrition, she has the skill set to help you track towards your goals and maximise your potential.