Steps to Prepare Any-night-of-the-week Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vickys spiced parsnip bubble & squeak gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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

The ingredients needed to make Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF:

1. Take parsnips, chopped
2. Make ready turmeric
3. Take brussel sprouts, sliced
4. Prepare frozen peas
5. Take lemon juice
6. Take sunflower spread (Vitalite) / butter
7. Make ready cumin seeds
8. Prepare garam masala / ras-el-hanout
9. Get small handful of fresh coriander / cilantro, finely chopped
10. Prepare 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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