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

Before you jump to Vickys Spiced Parsnip Bubble & Squeak GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

Mostly, people have been conditioned to believe that “comfort” foods are not good for the body and must be avoided. At times, if your comfort food is basically candy or other junk foods, this can be true. Other times, however, comfort foods can be totally healthy and it’s good for you to eat them. There are a number of foods that basically can improve your moods when you eat them. If you seem to feel a little bit down and you need a happiness pick me up, try a few of these.

If you would like to beat depression, try eating some cold water fish. Salmon, herring, tuna, mackerel, trout, etc, they’re all loaded with omega-3 fatty acids and DHA. Omega-3 fatty acids and DHA are two things that truly help the grey matter in your brain function a lot better. It’s true: eating a tuna fish sandwich can really help you fight depression.

So you see, you don’t need junk food or foods that are bad for you to feel better! Go with these suggestions instead!

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. You can have vickys spiced parsnip bubble & squeak gf df ef sf nf using 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. Provide 400 grams parsnips, chopped
  2. Use 1 tsp turmeric
  3. Get 150 grams brussel sprouts, sliced
  4. Prepare 100 grams frozen peas
  5. Use 1 tbsp lemon juice
  6. Get 50 grams sunflower spread (Vitalite) / butter
  7. Take 1/2 tsp cumin seeds
  8. Provide 1/2 tbsp garam masala / ras-el-hanout
  9. Use 1 small handful of fresh coriander / cilantro, finely chopped
  10. Use 1 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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