Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, vickys spiced parsnip bubble & squeak gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Melt the butter in a large saucepan over medium heat. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan.

Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to 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 can achieve it.

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

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

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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!

You can never cook too many parsnips! Finnish your meal with this splendid side dish.. On medium-high heat, melt the butter in a big soup pot until it begins to bubble or foam. This releases a delicious and aromatic flavour hidden in the butter. Add the parsnips, carrots and stock.

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