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

Preparation 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 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.
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, sugar 15g, salt 0.27 g

Recipe from Good Food magazine, January 2008.

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Latest comments and suggestions

  • Binder photo Rachael

    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'.

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  • Binder photo andreiahain

    10 January 2008

    andreiahain commented on this recipe

    Fantastic flavours, but couldn't hold it together.

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  • Binder photo ange

    05 February 2008

    ange rated this recipe

    3 stars

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  • Binder photo Gillian

    23 February 2008

    Gillian rated this recipe

    3 stars

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  • Binder photo Frantic Flapjack

    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

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  • Binder photo Tango

    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.

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  • Binder photo Stephen

    17 December 2008

    Stephen rated and commented on this recipe

    3 stars

    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.

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  • Binder photo sara

    05 January 2009

    sara rated and commented on this recipe

    4 stars

    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

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  • Binder photo Paul Johnson

    27 March 2010

    Paul Johnson rated this recipe

    5 stars

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  • Binder photo Anna

    14 November 2010

    Anna commented on this recipe

    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!

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  • Binder photo kkatem

    31 December 2011

    kkatem rated and commented on this recipe

    3 stars

    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.

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  • Binder photo kkatem

    31 December 2011

    kkatem commented on this recipe

    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.

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Difficulty and servings

Easy

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

Preparation 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 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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Per serving

277 kcalories, protein 7g, carbohydrate 33g, fat 14 g, saturated fat 7g, fibre 12g, sugar 15g, salt 0.27 g

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