Potato, parsnip & horseradish baked rosti

• potato↗225g g
• parsnip↗225g g
• onion↗1

  sliced

• creamed horseradish↗1 tbsp tbsp
• chopped fresh chive2 tbsp tbsp
• Greek yogurt↗100g g
• butter↗25g g

Step-by-step instructions

1. 1

   Heat oven to 190C/fan 170C/gas 5. Cut the potatoes and parsnips into matchsticks or grate them coarsely and place in a large bowl. Stir in the onion, creamed horseradish, chives and yogurt and mix until well combined. Season to taste.

2. 2

   Arrange the vegetable mixture in a 20cm shallow metal tin, cover with foil and bake for 1 hr. Remove the foil, dot the top with the butter and bake, uncovered, for a further 15 mins until the vegetables are tender and the top is crispy and golden. Serve hot.