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£1.30/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180ºC, gas mark 4. Put the grated potato, carrot, parsnip and onion into a clean, dry tea towel and squeeze out as much liquid out as possible, then tip into a large bowl. Mix in the caraway seeds and eggs, then season generously.
Grease a 20cm loose-bottomed cake tin with butter and tip the grated mixture in. Gently press to level it out, then bake for 40 minutes.
Remove from the oven and pour over the melted butter. Put it back in the oven for 15 minutes or until golden. Carefully remove from the tin, sprinkle over the parsley and serve cut into wedges.
Typical values per serving when made using specific products in recipe
Energy | 1,014kJ/ 242kcals |
---|---|
Fat | 9.3g |
Saturated Fat | 4.6g |
Carbohydrates | 30g |
Sugars | 7.8g |
Fibre | 5.4g |
Protein | 7.3g |
Salt | 0.8g |
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