Potato and Carrot Rosti
Peel, rinse and grate coarsely potatoes. Peel carrots and grate finely. Peel onion and grate finely.
Combine carrots (up to 4 tablespoons) with potatoes, onion, egg and flour in a bowl. Season with salt and pepper.
Heat clarified butter in a nonstick pan. Divide batter into portions and cook small several cakes until golden brown on both sides. Serve garnished with remaining carrots and parsley.