Ingredients

450g/1lb waxy potatoes
salt and freshly ground black pepper
110g/ 4oz swede
1 small turnip
110g/ 4 oz carrot
1 medium onion
3 tablespoons olive oil
chopped fresh parsley, to garnish

Method

Peel the potatoes, cut them into even-sized pieces and parboil in salted water for 3 minutes. Cut the swede, turnip and carrot into similar sized pieces. Put them into a seperate saucepan of cold water, bring to the boil and boil for 2 minutes. Drain all the vegetables and leave them in a colander covered with a clean towel for at least 2 hours, ideally in the refrigerator overnight.
Heat 1 tablespoon of the oil in a heavy or non- stick 20cm/8in frying pan. Add the onion and cook over a low heat until soft and transparent.
Meanwhile, coarsely grate all the parboiled vegetables. When the onion is cooked, fork it into the grated vegetables and season with salt and pepper.
Wipe out the frying pan with kitchen paper, add another teaspoon of oil and heat. Put the grated vegetables into the pan and press down well with the back of a wooden spoon. Fry over a low heat for about 15 minutes until the underside is crusty and golden-brown. Shake the pan from time to time to make sure that the rosti does not stick.
Loosen the rosti round the edge of the pan. Put an inverted plate over the pan and turn the two together so that the rosti is now on the plate. Heat the remaining oil in the pan, carefully slide the rosti back in and cover over a low heat for a further 15 minutes.
Slide the rosti onto a warmed serving dish. Sprinkle with chopped parsley and cut wedges to serve.