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Parsnip, Carrot and Thyme Rosti

Preparation Time
20 minutes

Cooking Time
20 – 30 minutes

Makes 4 rosti

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian


  • 2 carrots, chopped
  • 2 parsnips, chopped
  • ½ onion, chopped
  • A handful of fresh thyme
  • 1 egg for the mixture plus 4 eggs to serve (poached)
  • 2 tbsp. Lucy Bee Coconut Oil
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • Lucy Bee Starseed Omega Oil, optional


  1. Add the carrot and parsnip to a saucepan with hot water and a pinch of salt. Bring to a boil and simmer for 8-10 minutes until vegetables are soft.
  2. In a separate pan, sauté the onion with 1 teaspoon of Lucy Bee Coconut Oil until golden.
  3. Drain the carrot and parsnip then mash together using a potato masher.
  4. Add the onion, thyme and crack the egg into the mix, stir together then divide into four and make rosti/pattie shapes. Melt the remaining Lucy Bee Coconut Oil in a frying pan and spoon in your patties. I find using a big spoon helps to form neat round ‘burger’ shapes. Fry each rosti for 2/3 minutes each side on a medium heat but be careful not to burn.
  5. Enjoy with a poached egg on a bed of spinach, with optional Lucy Bee Starseed Omega Oil drizzled over, for a nutritious lunch!

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