Spiced parsnip bubble & squeak

Spiced parsnip bubble & squeak

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

Difficulty and servings

Easy

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

Preperation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Vegetarian Freezable

Vegetarian

Method

  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.
  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 lip 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.
Try

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.

Per serving

277 kcalories, protein 7g, carbohydrate 33g, fat 14 g, saturated fat 7g, fibre 12g, salt 0.27 g

Recipe from Good Food magazine, January 2008.

A recipe for a fantastic day out. Book now & save.

Latest comments and suggestions

  • 23 December 2007

    Rachael rated and commented on this recipe

    4 stars

    Very very tasty, and my little one even tucked in, but it was quite hard to get it to hold together as a cake, so it ended up being more of a 'hash'.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 10 January 2008

    andreiahain commented on this recipe

    Fantastic flavours, but couldn't hold it together.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 05 February 2008

    ange rated this recipe

    3 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 23 February 2008

    Gillian rated this recipe

    3 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 25 February 2008

    Frantic Flapjack commented on this recipe

    This was very flavourful and unusual. I used very thinly sliced sprouts - even my daughter enjoyed it and she usually hates sprouts

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 14 November 2008

    Tango rated and commented on this recipe

    4 stars

    Very tasty, but couldn't get it to stick together. I had kale from my veg box rather than cabbage which worked really well.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

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

Preperation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Vegetarian Freezable

Vegetarian

Vegetarian main or side dish for a roast

Ingredients

  • 800g parsnips , chopped into chunks
  • 1 tsp tumeric
  • 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
Send to a friend Print this recipe Add to your binder

Per serving

277 kcalories, protein 7g, carbohydrate 33g, fat 14 g, saturated fat 7g, fibre 12g, salt 0.27 g

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.

Subscribe to Good Food

Good Food Magazine

Subscribe to Good Food and enjoy inspired recipes delivered to your door every month. Order today and receive your first 3 issues for just £3. Order today!

Shows

BBC Good Food shows

Looking forward to this year's Good Food shows? Find out everything you need know, from dates to ticket prices here.

Foodie TV

Food on TV

TV listings on
Radio Times

Saturday Kitchen, BBC1, Saturdays at 10am.

The Food Programme, Radio 4, Sundays at 12.30pm.

Shopping

Shopping

Buy one Le Creuset casserole and get one free! Only £105 with free p&p.

For more great buys visit Lifestyles direct.