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Parsnip bubble & squeak hash

Parsnip bubble & squeak hash

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A star rating of 3.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Jazz up your roast or stew with this crispy topped and tasty side dish

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal197
fat12g
saturates7g
carbs19g
sugars10g
fibre8g
protein4g
low insalt0.19g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, October 2011

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Overall rating

A star rating of 3.5 out of 5.2 ratings
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