Parsnip bubble & squeak hash
Jazz up your roast or stew with this crispy topped and tasty side dish
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 mins
- 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.
Per serving
197 kcalories, protein 4g, carbohydrate 19g, fat 12 g, saturated fat 7g, fibre 8g, sugar 10g, salt 0.19 g
Recipe from Good Food magazine, October 2011.
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http://www.bbcgoodfood.com/recipes/1656646/
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Perfect your Sunday lunch with this simple but succulent roast chicken
4
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Per serving
197 kcalories, protein 4g, carbohydrate 19g, fat 12 g, saturated fat 7g, fibre 8g, sugar 10g, salt 0.19 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
