Parsnip bubble & squeak hash
- Good Food team
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Serves 4
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 3.5 out of 5.2 ratingsRate
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Jazz up your roast or stew with this crispy topped and tasty side dish
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Simple roast chicken
A star rating of 5 out of 5.17 ratings
Ingredients
Nutrition
Units:
MetricUS
-
500g parsnips
chopped
-
½ Savoy cabbage
shredded
-
50g butter
-
nutmeg
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Nutrition: per serving
-
kcal197
-
fat12g
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saturates7g
-
carbs19g
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sugars10g
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fibre8g
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protein4g
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salt0.19g
low
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Method
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step 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.
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step 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.
Recipe from Good Food magazine, October 2011
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A star rating of 3.5 out of 5.2 ratings
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