Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF
Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vickys spiced parsnip bubble & squeak gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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Tip the parsnips into a pan of cold water with turmeric and boil until soft, drain well and tip back into the pan and roughlly mash with lemon juice and the butter. Stir in the rest of the ingredients and season with salt. This is a nice change of side for Christmas, a vegetarian/vegan meal in it's own right AND a fab way to use up Christmas leftovers!

To get started with this particular recipe, we must first prepare a few ingredients. You can have vickys spiced parsnip bubble & squeak gf df ef sf nf using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF:
  1. Take 400 grams parsnips, chopped
  2. Take 1 tsp turmeric
  3. Prepare 150 grams brussel sprouts, sliced
  4. Get 100 grams frozen peas
  5. Get 1 tbsp lemon juice
  6. Prepare 50 grams sunflower spread (Vitalite) / butter
  7. Prepare 1/2 tsp cumin seeds
  8. Prepare 1/2 tbsp garam masala / ras-el-hanout
  9. Take 1 small handful of fresh coriander / cilantro, finely chopped
  10. Get 1 mild red chilli, deseeded and finely chopped

It is important to grate only the softer outer part of the parsnip, as the inner core. Parsnips make wonderful additions to soups or stews and are unbelievably delicious when roasted with some honey and butter along side of your Sunday lunch. Christmas dinner would not be half as special were it not for the inclusion of honey butter roasted parsnips! Parsnips stickers featuring millions of original designs created by independent artists.

Instructions to make Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF:
  1. If using leftovers, go straight to step 5!
  2. Put the parsnips and turmeric into a saucepan and cover with cold water
  3. Bring to the boil for 10 minutes then add in the brussel sprouts and boil for 3 more minutes
  4. Add the peas and boil a further 1 minute, then drain the water out of the pan
  5. Mash everything together with the lemon juice, spices, coriander, chilli and half of the butter - - https://cookpad.com/us/recipes/358307-vickys-ras-el-hanout-moroccan-spice-mix-gluten-dairy-egg-soy-free
  6. Melt the rest of the butter in a frying pan over a medium heat
  7. Make a patty out of the parsnip mixture in the middle of the frying pan and flatten down. You can also make 8 individual patties and fry them that way. They're easier to turn
  8. Fry for 3 - 4 minutes until browned and crispy on the bottom then turn carefully and fry the other side. The easiest way is to flip it over onto a plate like you would with an omelette
  9. Slice into 8 wedges (2 per person), garnish with some extra chopped coriander / cilantro and serve with your leftover roast or have as a vegan main, delicious either way. Goes great with cranberry sauce!

Decorate your laptops, water bottles, notebooks and windows. Using a vegetable peeler, peel the parsnips into thin ribbons. Line a baking tray with baking paper (a must to prevent them from sticking—trust me, I've tried without!) and generously scatter the parsnips on the baking paper. This easy parsnip soup recipe uses leftover parsnips for a simple parsnip soup recipe. A velvety, root veg soup is ideal for a chilly evening when you want something quick, easy and filling.

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