Yield: 4 fritters
2 small potatoes
Using the 2nd largest side of a box grater, grate the rutabaga, onion, parsnips & onion into a clean (and preferably white) tea towel. Drain the excess liquid from the grated veggies and then transfer them into a bowl.
Add 1 egg, some flour (starting with about a tablespoon) salt & pepper to the veggies and begin to mix (hands work well) until it comes together into a ball. Add flour as you go and look and feel for it coming together.
Heat a skillet and add a small splash and small piece of butter. When the butter stops sizzling add a handful of the veggies and flatten with a spatula.
Cook until golden brown and then flip and cook for an additional few minutes.
Serve with a fried egg, and top with chopped herbs, yogurt, or sour cream.