Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys spiced parsnip bubble & squeak gf df ef sf nf. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Great recipe for Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF. This is a nice change of side for Christmas, a vegetarian/vegan meal in it's own right AND a fab way to use up Christmas leftovers! You can never cook too many parsnips!
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To begin with this particular recipe, we have to prepare a few components. You can have vickys spiced parsnip bubble & squeak gf df ef sf nf using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF:
- Take 400 grams parsnips, chopped
- Make ready 1 tsp turmeric
- Make ready 150 grams brussel sprouts, sliced
- Get 100 grams frozen peas
- Make ready 1 tbsp lemon juice
- Prepare 50 grams sunflower spread (Vitalite) / butter
- Get 1/2 tsp cumin seeds
- Take 1/2 tbsp garam masala / ras-el-hanout
- Get 1 small handful of fresh coriander / cilantro, finely chopped
- Prepare 1 mild red chilli, deseeded and finely chopped
See great recipes for Bubble and Squeak, Megans Wild Garlic Bubble & Squeak too! Drain the parsnips well, then tip back into the pan and roughly mash with the lemon juice and half the butter. Then beat in all the other ingredients except the remaining butter, and season with salt. You can never cook too many parsnips!
Instructions to make Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF:
- If using leftovers, go straight to step 5!
- Put the parsnips and turmeric into a saucepan and cover with cold water
- Bring to the boil for 10 minutes then add in the brussel sprouts and boil for 3 more minutes
- Add the peas and boil a further 1 minute, then drain the water out of the pan
- Mash everything together with the lemon juice, spices, coriander, chilli and half of the butter - - https://cookpad.com/us/recipes/358307-vickys-ras-el-hanout-moroccan-spice-mix-gluten-dairy-egg-soy-free
- Melt the rest of the butter in a frying pan over a medium heat
- Make a patty out of the parsnip mixture in the middle of the frying pan and flatten down. You can also make 8 individual patties and fry them that way. They're easier to turn
- Fry for 3 - 4 minutes until browned and crispy on the bottom then turn carefully and fry the other side. The easiest way is to flip it over onto a plate like you would with an omelette
- Slice into 8 wedges (2 per person), garnish with some extra chopped coriander / cilantro and serve with your leftover roast or have as a vegan main, delicious either way. Goes great with cranberry sauce!
Drain the parsnips well, then tip back into the pan and roughly mash with the lemon juice and half the butter. Then beat in all the other ingredients except the remaining butter, and season with salt. We are the UK's number one food brand. Whether you're looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we're here to help. Melt half the remaining butter in a frying pan, then tip in the parsnip and cabbage, pressing down to make a giant pattie.
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