Recipe: Tasty Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF

Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF. Tip the parsnips into a pan of cold water with turmeric and boil until soft, drain well and tip back into the pan and roughlly mash with lemon juice and the butter. Stir in the rest of the ingredients and season with salt. Blanch the cabbage in a pan of boiling water until tender, adding the peas for the final.

As the weather progressively gets colder and daylight gets shorter, there is nothing more comforting than sitting on a sofa at the corner of your living room with a warm bowl of soup while. Yummy simple soup without too much heat, excellent for a wintry starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. You can have Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF using 10 ingredients and 9 steps. Here is how you achieve that.

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

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

The spice works wonderfully with the sweetness of the parsnips. Cut the potatoes and parsnips into bite sized pieces. Bring the soup to the boil, then reduce to a simmer. Use a stick blender to whiz into a smooth soup.

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

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!.

Top with crispy spicy chickpeas for a satisfying lunch. I got some fresh turmeric a few weeks ago and it had been shoved to the back of the fridge, totally neglected, until I finally made good use of it in this vegan spiced carrot, parsnip and chickpea soup. The sweet spices paired with a bit of heat is a festive combo to keep you toasty even on the chilliest of days… and paired with some thick cut bread, simply Blend soup: Give the onion and garlic a stir and check on the boiling parsnip and potato. Once the parsnips and potatoes are soft drain them, and. There was an attached recipe for parsnip cake.