Name: Spiced parsnip bubble & squeak
Cook time: 30 min
Total time: 45 min
Yield: Serves 4 as a main course, 8 as a side dish
Cuisine: Middle Eastern
Ingredients: 800g parsnip chopped into chunks; 1 tsp turmeric; 1⁄2 Savoy cabbage or 300g Brussles sprouts, finely shredded; large handful frozen pea; juice 1⁄2 lemon; 50g butter; 1 tsp cumin; 1 tbsp garam masala; 1 bunch coriander chopped; 1 red chilli deseeded and finely chopped; 2 coriander sprigs, to serve

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Spiced parsnip bubble & squeak

Spiced parsnip bubble & squeak

Barney Desmazery

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Serves 4 as a main course, 8 as a side dish

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 3.6 out of 5.8 ratingsRate

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A good Sunday side dish, or veggie main, great served with a chunky tomato chutney

Easily doubled

Easily halved

Freezable

Vegetarian

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Complete the dish

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Tangy tomato chutney

A star rating of 4 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

800g parsnip

chopped into chunks
1 tsp turmeric
1⁄2 Savoy cabbage

or 300g Brussles sprouts, finely shredded
large handful frozen pea
juice 1⁄2 lemon
50g butter
1 tsp cumin
1 tbsp garam masala
1 bunch coriander

chopped
1 red chilli

deseeded and finely chopped
2 coriander

sprigs, to serve

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Nutrition: per serving

kcal277
fat14g
saturates7g
carbs33g
sugars15g
fibre12g
protein7g
salt0.27g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

WHY NOT TRY...

HONEY BRAISED PARSNIPS & WALNUTS: Chop 500g parsnips into chunks, then fry in butter until golden. Add 150ml chicken stock and 1 tbsp honey to the pan, then simmer until all the liquid has evaporated and the parsnips are sticky. Throw a handful walnut pieces and some chopped parsley in with the parsnips, then serve.

Recipe from Good Food magazine, January 2008

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A star rating of 3.6 out of 5.8 ratings

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