Spiced parsnip bubble & squeak

Spiced parsnip bubble & squeak

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(8 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4 as a main course, 8 as a side dish
A good Sunday side dish, or veggie main, great served with a chunky tomato chutney

Nutrition and extra info

  • Freezable
  • Easily doubled / halved
  • Vegetarian

Nutrition per serving

  • kcalories277
  • fat14g
  • saturates7g
  • carbs33g
  • sugars15g
  • fibre12g
  • protein7g
  • salt0.27g
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  • 800g parsnip, chopped into chunks



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

  • 1 tsp turmeric
  • 1⁄2 Savoy cabbage or 300g Brussles sprouts, finely shredded
  • large handful frozen pea
  • juice 1⁄2 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g butter



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

  • 1 tsp cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tbsp garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 bunch coriander, chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 coriander sprigs, to serve

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  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 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.

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Comments (9)

kkatem's picture
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I added two eggs to the mixture once mashed, this acted as a binding agent and it stayed in a cake shape for me. Nice taste, a little unusual, will try again, wont be a weekly favourite though.

kkatem's picture
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I added to the mixure once mashed, this acted as a binde and it stayed in a cake shape for me. Nice taste, will try again.

awilding's picture

You have to really love the bitter sweet taste of boiled parsnips for this recipe - it has an extremely strong taste, which I find quite unpleasant and overpowering. What a shame. I think parsnips work best with sweet rather than spicy. Into the soup pan it goes!

tan_tan's picture
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really enjoyed this. make sure everything is really well drained before masf=hing and mixing together. also i found that by first cooking it over a flame on the hob and then under the grill it turned out of the pan perfectly

steview's picture
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Tasted very 'indian' with good flavours. However as for others it didn't work for me as a cake but turned out to be more of a hash and in my opinion the effort expended to try and make it as a cake wasn't worth it. Overall as an 'indian-style sprout and parsnip hash' it worked quite well.

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

Frantic Flapjack's picture

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

andreiahain's picture

Fantastic flavours, but couldn't hold it together.

rachaelking2001uk's picture
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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'.

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