Recipe of Quick Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF

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We hope you got insight from reading it, now let's go back to vickys spiced parsnip bubble & squeak gf df ef sf nf recipe. To cook vickys spiced parsnip bubble & squeak gf df ef sf nf you only need 10 ingredients and 9 steps. Here is how you do that.

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

1. Get 400 grams of parsnips, chopped.
2. Get 1 tsp of turmeric.
3. Use 150 grams of brussel sprouts, sliced.
4. Take 100 grams of frozen peas.
5. You need 1 tbsp of lemon juice.
6. Prepare 50 grams of sunflower spread (Vitalite) / butter.
7. Get 1/2 tsp of cumin seeds.
8. Use 1/2 tbsp of garam masala / ras-el-hanout.
9. Use 1 of small handful of fresh coriander / cilantro, finely chopped.
10. Prepare 1 of mild red chilli, deseeded and finely chopped.

Steps 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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