Parsnip bubble & squeak hash

Parsnip bubble & squeak hash

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Prep: 15 mins Cook: 30 mins

Easy

Serves 4
Jazz up your roast or stew with this crispy topped and tasty side dish

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal197
  • fat12g
  • saturates7g
  • carbs19g
  • sugars10g
  • fibre8g
  • protein4g
  • salt0.19g
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Ingredients

  • 500g parsnips, chopped
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • ½ Savoy cabbage, shredded
    Cabbage

    Cabbage

    ka-badge

    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • nutmeg

Method

  1. 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.

  2. 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.

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