Spiced Parsnip Bubble Squeak Recipes

BUBBLE 'N' SQUEAK II

Steps:

• Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet over medium heat, saute cabbage in olive oil. If skillet gets dry add a bit more oil. Saute about 10 minutes then add cooked farfalle pasta. Reduce heat to low and cook, stirring occasionally, for about 20 minutes more. Sprinkle on pepper to taste.

SPICED PARSNIP SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
• Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

PARSNIP BUBBLE & SQUEAK HASH

Steps:

• Cook the parsnips in a large pan of boiling salted water for 10 mins or until just tender, then tip in the cabbage and cook for a further 3 mins. Drain well, then return to the pan and roughly mash with half the butter, a good grating of nutmeg and some seasoning.
• Melt half the remaining butter in a frying pan, then tip in the parsnip and cabbage, pressing down to make a giant pattie. Fry for 5 mins, then dot the rest of the butter on top and flash under a hot grill until golden and the edges are crispy. Serve straight from the pan.

SPICED PARSNIP BUBBLE & SQUEAK

Steps:

• Tip the parsnips into a pan of cold water with the turmeric and a little salt and boil for about 12 mins until they are on the brink of collapsing. While the parsnips are cooking, blanch the cabbage or sprouts in another pan of boiling water for 3 mins until tender, adding the peas for the final min, then drain well.
• 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. Heat the remaining butter in a non-stick frying pan about 28cm in diameter, and press the parsnip mixture into the pan. Cook until crisp underneath, then turn over with a fish slice. (Don't worry if it breaks at this point, it will hold eventually.) Keep cooking until crisp on the other side, then slide onto a plate and flip back into the pan again. Keep on doing this until you have a crisp, puck-shaped cake. Serve on a plate or board, cut into wedges.

SPICED BUBBLE AND SQUEAK

Steps:

• Mash together the cooked veggies, but not too much.
• Heat the oil, add the cumin and chilli flakes. Once sizzling, add the veggie mix with the spices and press down firmly to brown the underside.
• Cook, stirring occasionally, until heated through.