Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vickys spiced parsnip bubble & squeak gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Melt the butter in a large saucepan over medium heat. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. You can never cook too many parsnips!
To begin with this particular recipe, we must first 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 it.
The ingredients needed to make Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF:
- Make ready 400 grams parsnips, chopped
- Get 1 tsp turmeric
- Prepare 150 grams brussel sprouts, sliced
- Get 100 grams frozen peas
- Prepare 1 tbsp lemon juice
- Make ready 50 grams sunflower spread (Vitalite) / butter
- Take 1/2 tsp cumin seeds
- Make ready 1/2 tbsp garam masala / ras-el-hanout
- Take 1 small handful of fresh coriander / cilantro, finely chopped
- Get 1 mild red chilli, deseeded and finely chopped
Learn how to cook great Spiced parsnip bubble & squeak. Crecipe.com deliver fine selection of quality Spiced parsnip bubble & squeak recipes equipped with ratings, reviews and mixing tips. Get one of our Spiced parsnip bubble & squeak recipe and prepare delicious and healthy treat for your family or friends. A good Sunday side dish, or veggie main, great served with a chunky tomato chutney.
Steps 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!
Bookmark this recipe to cookbook online. 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. A good Sunday side dish, or veggie main, great served with a chunky tomato chutney, from BBC Good Food. I like food, I like stripping vegetables of their skins, I like to have a slim young parsnip under my knife - Stevie Smith.
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