2 2008-07-24T00:04:17+01:00 <h3>Health Note</h3> As a parent I know it is often an uphill struggle getting vegetables off the plate into little mouths. This recipe is a sure fire winner in our family - I hope your childen will love them too! Carrots have few rivals when it comes to beta-carotene and are full of vitamin C and folate. Parsnips are packed with Vitamin C, B3 and E, and potassium. They tend to be overlooked when it comes to writing the shopping list but they can be a surprisingly quick and tasty alternative to potato chips. 257 Serves 4 * [[450g]] potatoes, peeled and halved * 2 medium carrots, halved lengthways * [[250g]] parsnips or swede cut into chunks * [[250g]] courgettes, grated * 4 spring onions * 2 level tablespoons of plain [[flour]] * 1 lightly beaten [[eggs|egg]] * [[Sunflower oil]] # Par boil the potatoes with the carrot, parsnips or swede for 10 minutes, then drain them and leave to cool. # Coarsely grate the par-cooked vegetables into a large bowl and stir in the grated courgettes, spring onions, flour, egg and seasoning. # Lightly oil a frying pan and cook the rosti mixture in small flat fritters or rostis and cook until crisp and golden on both sides. Flatten with a fish slice as they cook. They will need about 3-4 minutes on each side. This recipe is great for kids! You can make these delicious rostis any size that you like but children love little mini ones spread with cream cheese, ricotta cheese or for a more healthy variation top with cottage cheese. Serve as a snack or as a vegetable accompaniment. These are great for using up root vegetables such as swede, parsnip, carrot and potato. false true false false false true false false true 3.0352790250160359204618345093 3118 9464.0 1 false approved caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson