SPICED PARSNIP BUBBLE & SQUEAK
A good Sunday side dish, or veggie main, great served with a chunky tomato chutney
Provided by Barney Desmazery
Categories Dinner, Main course, Side dish, Supper
Time 45m
Yield Serves 4 as a main course, 8 as a side dish
Number Of Ingredients 11
Steps:
- Tip the parsnips into a pan of cold water with the turmeric and a little salt and boil for about 12 mins until they are on the brink of collapsing. While the parsnips are cooking, blanch the cabbage or sprouts in another pan of boiling water for 3 mins until tender, adding the peas for the final min, then drain well.
- Drain the parsnips well, then tip back into the pan and roughly mash with the lemon juice and half the butter. Then beat in all the other ingredients except the remaining butter, and season with salt. Heat the remaining butter in a non-stick frying pan about 28cm in diameter, and press the parsnip mixture into the pan. Cook until crisp underneath, then turn over with a fish slice. (Don't worry if it breaks at this point, it will hold eventually.) Keep cooking until crisp on the other side, then slide onto a plate and flip back into the pan again. Keep on doing this until you have a crisp, puck-shaped cake. Serve on a plate or board, cut into wedges.
Nutrition Facts : Calories 277 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 7 grams protein, Sodium 0.27 milligram of sodium
PARSNIP AND POTATO HASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a large nonstick skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Add the potatoes, parsnips, thyme and season with salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes and parsnips are nice and tender and lightly browned. Add the minced onion and continue to cook until they are tender and the potatoes are nice and brown.
- Once the hash is cooked, add the chopped parsley and lemon zest. Stir to combine and transfer hash to a serving platter. Serve it up.
PARSNIP HASH BROWNS
These crispy hash browns can be made ahead and reheated from frozen - ideal for unexpected Christmas visitors
Provided by Jenny White
Categories Breakfast, Brunch, Starter
Time 35m
Number Of Ingredients 9
Steps:
- Peel and coarsely grate the potatoes and parsnips - if you're using a food processor, attach the medium grater. Squeeze out as much liquid as possible with your hands and put them in a bowl.
- Stir in the onion, garlic, egg and season if you like. Divide the mixture into six and roughly shape into flat cakes. Heat 2 tbsp of the oil in a large non-stick frying pan and fry three of the cakes on a low heat for 4-5 mins on each side until golden and tender. Transfer to kitchen paper with a slotted spoon and leave to cool while frying the remainder, adding remaining oil as necessary. Meanwhile grill the bacon and tomatoes, poach the eggs and serve alongside.
Nutrition Facts : Calories 179 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium
TURKEY HASH WITH BRUSSELS SPROUTS AND PARSNIPS
Though it's derived from a French word that means chopped, hash is quintessentially American. It's most often made with roasted or boiled meat (sometimes corned beef) and potatoes, cut into cubes and fried into a crisp-bottomed cake. Invariably, it's then topped with an egg, poached or fried. This one, made with roast turkey, makes good use of holiday leftovers. Scallions and jalapeño lend it brightness.
Provided by David Tanis
Categories breakfast, brunch, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Simmer parsnips in salted water for about 2 minutes, until cooked through but firm. Drain and set aside. Heat oven to 400 degrees.
- Put 4 tablespoons butter in a large cast-iron skillet over medium-high heat. Add bacon and fry lightly for 1 minute, then add onions and reduce heat to medium. Cook, stirring occasionally, until onions are soft and beginning to color, about 10 minutes. Season well with salt and pepper.
- Add parsnips, turkey and sage. Stir to coat well. Let sizzle, adding more butter as needed, until mixture is well browned, about 10 minutes. Check seasoning. Add broth and transfer skillet to oven. Bake, uncovered, until broth is absorbed and hash is crisp, 10 to 15 minutes.
- Meanwhile, cook brussels sprouts: Heat a small amount of butter or oil in a skillet over medium-high heat. Add slivered sprouts, salt and pepper; stir-fry briefly, until sprouts are just cooked, about 2 minutes. Stir in scallions and jalapeño. Spoon sprouts over hash mixture and set aside to keep warm.
- For each portion, cook 1 large egg sunny-side up. Top hash with fried eggs and garnish with cilantro sprigs.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 47 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 25 grams, Sodium 775 milligrams, Sugar 6 grams, TransFat 1 gram
BUBBLE AND SQUEAK
A hearty fried vegetable hash with brussel sprouts, carrots, parsnips, and potatoes. Would also work well with leftover vegetables. From Saveur magazine.
Provided by Random Rachel
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400* F. Place brussels sprouts, carrots, and parsnips on a baking sheet, toss with 4 tbsp oil, salt and pepper. Bake until tender, 25 minutes. Cool.
- Meanwhile, boil potatoes for 20 minutes. Drain and set aside.
- Melt 2 tbsp of butter. Cook onions for 8-10 minutes until soft. Remove from heat - add potatoes, salt, pepper, cream, and chives. Mash until smooth, and then stir in roasted vegetables.
- Heat remaining oil and butter in a 12" skillet. Add vegetable mixture, and cook over medium high heat until brown, flipping once. Listen to it "bubble and squeak" as you cook it.
Nutrition Facts : Calories 453.1, Fat 29.3, SaturatedFat 11.6, Cholesterol 44.1, Sodium 170.1, Carbohydrate 45.4, Fiber 8.7, Sugar 7.7, Protein 5.7
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