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Vickys Spicy Parsnip Bubble & Squeak (leftovers-friendly!) Recipe

Vickys Spicy Parsnip Bubble & Squeak (Leftovers-Friendly!) Recipe
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Cooking Time : 45 minutes
Serving : 4
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Prepare the ingredients before making Vickys Spicy Parsnip Bubble & Squeak (Leftovers-Friendly!) in your home. Then, follow these steps below to serve Vickys Spicy Parsnip Bubble & Squeak (Leftovers-Friendly!) for your family or friends.

Ingredients: Vickys Spicy Parsnip Bubble & Squeak (Leftovers-Friendly!)

  • 400 grams parsnips, chopped
  • 1 tsp turmeric
  • 150 grams brussel sprouts, sliced
  • 100 grams frozen peas
  • 1 tbsp lemon juice
  • 50 grams sunflower spread (Vitalite) / butter
  • 1/2 tsp cumin seeds
  • 1/2 tbsp garam masala / ras-el-hanout
  • 1 small handful of fresh coriander / cilantro, finely chopped
  • 1 mild red chilli, deseeded and finely chopped

How to Make Vickys Spicy Parsnip Bubble & Squeak (Leftovers-Friendly!)

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Vickys Spicy Parsnip Bubble & Squeak (Leftovers-Friendly!) in your home by yourself.

    Step 1
  • If using leftovers, go straight to step 5!
  • Step 2
  • Put the parsnips and turmeric into a saucepan and cover with cold water
  • Step 3
  • Bring to the boil for 10 minutes then add in the brussel sprouts and boil for 3 more minutes
  • Step 4
  • Add the peas and boil a further 1 minute, then drain the water out of the pan
  • Step 5
  • Mash everything together with the lemon juice, spices, coriander, chilli and half of the butter
  • Step 6
  • Melt the rest of the butter in a frying pan over a medium heat
  • Step 7
  • 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
  • Step 8
  • 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
  • Step 9
  • 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!
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