Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
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! You can never cook too many parsnips!
Open in Cookpad AppCooking Instructions
- 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
- 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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Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!
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