Parsnips make a tasty alternative

Here is another great recipe using root vegetables in new ways.

Parsnip Bacon Rosti

Parsnips offer a sweet variation to this traditional Swiss dish, which is usually made with grated potatoes. It makes a wonderful appetizer or side dish. 375 g (12 oz) parsnips, peeled and cut into 2 pieces 3 strips lean bacon, cooked and crumbled 175 mL (3/4 cup) shredded old cheddar cheese 1 egg 30 mL (2 tbsp) all-purpose flour 2 mL (1/2 tsp) each salt and pepper 0.5 mL (1/8 tsp) nutmeg 125 mL (1/2 cup) panko or regular breadcrumbs 50 mL (1/4 cup) vegetable oil Sour cream Pickled beets

In a steamer, cook parsnips until tender, 15 to 20 minutes.

Let cool; grate and/or mash.

In a large bowl, combine parsnips, bacon, cheese, egg, flour, salt, pepper and nutmeg.

Use about 15 mL (1 tbsp) of the mixture to form a 4-cm (1 1/2-in.) cake. Coat in panko. Repeat until all the mixture has been used.

In a large skillet, heat vegetable oil over medium-high heat; fry rosti until nicely browned, about 2 minutes on each side. Drain on paper towel.

Serve garnished with a dollop of sour cream and finely chopped pickled beets. Makes 18 to 24 rosti. Nutritional information per 1 piece: 71 calories; 2 g protein; 5 g fat; 5 g carbohydrates; 1 g fibre.

Foodland Ontario Parsnip Bacon Rosti is a variation on a traditional Swiss dish and is a great side dish.