Parsnip Bubble & Squeak Hash

Jazz up your roast or stew with this crispy topped and tasty side dish

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  197

• Protein

  4g

• Carbs

  19g

• Fat

  12g

• Saturates

  7g

• Fibre

  8g

• Sugar

  10g

• Salt

  0.19g

Ingredients

• 500g parsnips, chopped
• ½ Savoy cabbage, shredded
• 50g butter
• nutmeg

Directions

1. Cook the parsnips in a large pan of boiling salted water for 10 mins or until just tender, then tip in the cabbage and cook for a further 3 mins. Drain well, then return to the pan and roughly mash with half the butter, a good grating of nutmeg and some seasoning.
2. Melt half the remaining butter in a frying pan, then tip in the parsnip and cabbage, pressing down to make a giant pattie. Fry for 5 mins, then dot the rest of the butter on top and flash under a hot grill until golden and the edges are crispy. Serve straight from the pan.

Categories: All Christmas, Vegetables