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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, vickys spiced parsnip bubble & squeak gf df ef sf nf. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF is something which I’ve loved my whole life.

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

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

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