Parsnip & Potato Rostis (from left-over veg)

Glancing in my fridge on boxing day I was met with a huge array of left-overs giving me plenty of ammunition for a few experimental dishes.

We’d cooked far too many vegetables to accompany Christmas dinner, a common mistake when cooking up roasts, but being determined not to waste a morsel I’d kept all the surplus in the fridge. Some of the left-over vegetables had made it onto my boy-friends turkey sandwich – ‘a roast dinner sandwich’ (or a manwich in his words), which was pretty delicious but it hadn’t made a dent in the left-over roast potatoes, parsnips and baby carrots.

I’d seen Nigel Slater cook up some Bubble and squeak patties so I decided to do something similar with my left-overs. I mashed up all the potatoes, parsnips and carrots but the mixture was very dry, so for moisture I added a dash of left-over turkey stock and gravy. After adding seasoning, I divided the mixture into 4 (although the number of röstis will depend on how many left-over veggies you have) and moulded into patty shapes which were probably about 1.5cm thick.  I heated a knob of butter in a non-stick frying pan but was unsure of cooking time so I turned the röstis over every two minutes (I find if you turn too often the röstis start to fall apart). After a total of about 8 minutes, they were a nice golden colour and hot all the way through.

The röstis would make a delicious side dish but I also had some left-over stuffing from the turkey which I decided to serve with the röstis. I moulded the stuffing into thin patties, again adding some left-over stock for moisture and popped them in the oven at 200c for 15 minutes. Again I was unsure of timings so I kept my eye on them, the stuffing patties were very moist and I was unable to turn during cooking but after 15 minutes they had dried out and become golden.

To serve, I placed the stuffing ontop of the vegetable röstis and for the final touch I reheated a small amount of leftover cranberry sauce in the microwave. The röstis were absolutely delicious with all the flavourings of a roast dinner, they’d make a great starter or a light supper  and the best thing is that I’m pretty sure they can be made with any left-over vegetables. I’ll definitely be making them next time I cook too much vegetables.

This is the first time I’ve made something out of left-over cooked vegetables and it would be great to hear about what other people do with theirs.


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