Name: Parsnip and carrot rosti with Calabrian chilli and fennel ragu
Total time: 1200 s
Yield: 4
Ingredients: 4 carrot; 4 parsnip; 2 teaspoon ground cumin; 1 teaspoon caraway seeds; 100 gram plain flour; 2 egg; 1 jar Calabrian chilli and fennel ragu

Step 1

In a bowl, combine the grated carrots (4) , parsnips (4) , caraway seeds (2 g) and ground cumin (4 g) . Season well with salt and pepper, then add the plain flour (100 g) and beaten M&S free-range mixed size eggs (2) . Ensure everything is mixed well, then divide into 16 flat patties.

Step 2

Add 1tbsp vegetable oil to a large frying pan and fry the patties in batches. They should need around 3 minutes on each side.

Step 3

While the patties are cooking, gently heat the ragu over a low heat to serve with the rosti.

Step 4

Divide the rosti between four plates and serve with the ragu (1 jar) . If you want to make it more of a meal, you could always top the rosti with a fried egg for a fun festive brunch.

Parsnip and carrot rosti with Calabrian chilli and fennel ragu

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