Potato and Parsnip Rosti
Ingredients
1 parsnip, peeled, cored and grated
1 potato, peeled and grated
50g/2oz unsalted butter (i dindn't bother weighing, I just used what I needed - alternatively you could just use olive oil)
1 tbsp olive oil

Method
1. Place the grated potato and parsnip onto a clean tea towel and squeeze over a bowl to remove the excess liquid.
2. Melt the butter with the oil in a frying pan over a medium heat, add the grated potato and parsnip, press down and season with salt and freshly ground black pepper.
3. Fry the rösti for 2-3 minutes on each side, using a fish slice to carefully turn it over, until crisp and golden-brown.

The recipe did not suggest this, but after cooking those fantastic cougette fritters today, I think the next time I would add some flour and a bit of baking powder too - as it seemed to bind everything so much better.

It made about 10 baby friendly sized portions.

What are a few of your favourites?

I'd like to start with:

'Your baby will sleep through the night'

Er, my baby did sleep through the night, right up until the moment that she started eating solids. Thank God it didn't take too long for her to re-settle.



'You have to start with mild flavours'

Gawd, no. You should see Babybear's face when confronted with mild cheddar. She just point blank refuses, absolutely disgusted that something which looks like delicious mature cheddar would taste like whipped milky fat.


Any others? Apart from, of course, the obvious...

'You've got to start with purees, so they can get used to the idea of eating.'

Waaaahahaaaah.