- 500g potato (grated)
- 500g parsnip (grated)
- 1 onion, diced
- 3 tbsp chopped fresh herbs, such a chives, parsley, thyme, oregano
- 50g butter
- Preheat oven to 180C.
- Transfer the grated vegetable mixture onto clean kitchen towel. Wrap up the vegetables, then twist and squeeze the bundle over the sink until no more liquid comes out. Place in a large bowl and add diced onion, herbs, salt and pepper and mix.
- Arrange the vegetable mixture on a baking dish, 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 with a side of sour cream.
