Name: Roast Parsnip and Chestnut Crumble on Bubble and Squeak
Yield: Serves 4
Ingredients: 675 g (1½ lb) Mashed Potatoes, made without milk or cream; 2 tablespoons cooking oil; 25 g (1 oz) unsalted butter; 100–175 g (4–6 oz) cooked chestnuts, chopped (optional); 1 large onion, finely chopped; 1 quantity Vegetable Butter Sauce to serve; 175 g (6 oz) fresh white breadcrumbs; Watercress sprigs to garnish; 2 tablespoons chopped fresh parsley; 1.1 kg (2½ lb) peeled parsnips, split into quarters lengthways and cored; Salt and freshly ground black pepper; 2 tablespoons chopped fresh sage; 675 g (1½ lb) Brussels sprouts; 1 tablespoon clear honey (optional); 1 tablespoon chopped fresh thyme; 2 large onions, thinly sliced; 50 g (2 oz) unsalted butter; 15 g (½ oz) unsalted butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

This dish makes a great alternative vegetarian Christmas lunch that includes all those familiar traditional flavours. It can be eaten on its own, or you can use this recipe as your total accompaniment to roast turkey. It can also be made any time of the year (perhaps leaving out the chestnuts!).

You can buy cooked chestnuts in tins or frozen. If you are using fresh chestnuts in shell, you will need about 223 g (8 oz). Pre-heat the grill. Pierce the chestnuts once with a knife, then

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Ingredients

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