Yam, Parsnip And Butternut Squash Rosti Recipe

Peel and grate

Peel the yams, parsnips and butternut squash. Using the large holes of a box grater or a food processor fitted with a coarse grating disk, grate each vegetable separately into a large bowl. Aim for similar strand size so they cook evenly.

Remove excess moisture

Transfer the grated vegetables to a clean kitchen towel or several layers of cheesecloth. Gather the cloth and twist firmly to squeeze out as much liquid as possible (you should get at least 1/4–1/2 cup of liquid). Removing moisture helps the rostis bind and get crispy.

Drain and combine

Place the drained vegetables in a dry bowl. Spread them out a bit to cool if still warm; squeezing when hot can make them gummy.

Mix binder

In a small bowl, beat the egg and whisk in the flour until smooth.

Combine aromatics and herbs

Add the finely chopped shallot, parsley and thyme to the egg mixture. Stir in the salt, black pepper and nutmeg.

Combine with vegetables

Pour the egg-and-herb mixture over the drained grated vegetables. Using a spatula or your hands, toss and press gently until thoroughly combined. The mixture should hold together when you squeeze a handful. If too loose, add another 1 teaspoon of flour; if too dry, add a splash of water or a beaten egg white.

Preheat pan

Heat a large nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 tablespoon of oil and the tablespoon of butter (if using) and let heat until shimmering.

Shape rostis

For medium-size rostis, portion about 1/3 cup of the mixture per rostie. Use a ring mold (6–7 cm / 2.5 inch) or your hands to shape compact patties about 1/2 inch thick. Press firmly so they hold together.

Fry first side

Carefully place patties in the hot skillet without crowding, leaving at least 1 cm between them. Press each gently with a spatula to flatten and increase contact. Cook undisturbed for 4–5 minutes until the underside is deeply golden and crisp.

Flip and finish

Add another teaspoon of oil around the patties if the pan looks dry. Flip each rostie and cook 3–4 minutes more until the second side is golden and the center is cooked. If you have thicker patties, reduce heat to medium-low and cover loosely for 2–3 minutes to ensure they cook through without burning the exterior.

Keep warm

Transfer cooked rostis to a baking sheet lined with a wire rack in a 100°C (210°F) oven to keep warm and crisp while you finish the rest.

Arrange the rostis on a platter or individual plates. Garnish with microgreens or extra parsley and serve with lemon wedges for a bright squeeze. These rostis pair well with crème fraîche, yogurt-herb dip, smoked salmon or a simple green salad.