Parsnip and Potato Rosti
Serve with a poached egg for a delicious brunch
-
40 Minutes
-
Serves 2
20 Minutes
Serves 8
What you'll need…
- 375g Ripe bananas
- 500g Greek yoghurt
- 175g Condensed milk
- Handful banana chips
The method
1
Blend together the bananas, yogurt and condensed milk until smooth.
2
Scrape into an ice cream container or loaf tin, or divide between individual pots.
3
Crush the banana chips and swirl them through the yoghurt.
4
Cover the containers and place in the freezer overnight until solid. Serve and enjoy!
Recipe from BBC Good Food
