Potato and parsnip rösti with pancetta and salad

Name: Potato and parsnip rösti with pancetta and salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Lamb's lettuce; 4 TABLESPOONS light balsamic vinegar; 1 TEASPOON Fig Mustard; 8 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 350 g Parsnips; 650 g Potatoes; 7-10 Tbsp freshly grated nutmeg; 20 thin slices of pancetta (Italian bacon); 4 Figs

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Lamb's lettuce
4 TABLESPOONS light balsamic vinegar
1 TEASPOON Fig Mustard
8 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
350 g Parsnips
650 g Potatoes
7-10 Tbsp freshly grated nutmeg
20 thin slices of pancetta (Italian bacon)
4 Figs

Directions

1
Clean the lamb's lettuce and wash thoroughly. For the vinaigrette, mix vinegar and mustard, fold in 4 tablespoons of oil. Season to taste with salt, pepper and a little sugar. Peel and wash the parsnips and potatoes.
2
Coarsely grate parsnips and potatoes and season with salt, pepper and nutmeg. Heat 1 tablespoon of oil in two pans. Put 5 slices of pancetta in each pan and leave to drain until crisp. Remove and place on a piece of kitchen paper.
3
Now place 3 potato wedges next to each other in each pan. Use a spatula to form evenly round Rösti. Fry on each side over medium heat for 3-4 minutes. Keep the finished Rösti warm.
4
Repeat the process with pancetta and Rösti. Clean the figs and cut into eighths. Mix salad, figs and vinaigrette. Arrange the Rösti and pancetta slices with the salad and serve immediately.