Sharing Parsnip Rösti with Chilli Spiked Tomato Sauce

The natural sweetness in parsnip is crying out for a hit of sharp acidity, and a tangy dressed salad would work well if you wanted to serve the rösti as a side dish instead. Typically a parsnip rösti would need an egg to bind it and plenty of oil to crisp as it cooks – but I’ve gone one step further and folded mayonnaise (an egg and oil emulsion) through the mixture for a decadent rösti.