Parsnip bubble and squeak with chunky tomato sauce

spiced parsnip buble and squeek cake 1It doesn’t matter if you are a meat eater or a vegetarian, this spiced vegetable mix will have you coming back for more.

The secret I’ve found with bubble and squeak is not to be too eager to turn it- let it get a good crust underneath and if it burns a little don’t worry, it just adds to the flavour!

Serves 6


800 g parsnips, peeled and cut into bite size chunks
1 medium waxy potato, peeled
1 teaspoon turmeric
225 g cooked cabbage, finely chopped
large handful frozen peas
juice ½ lemon
50 g butter
1 teaspoon cumin seeds
1 tablesoon garam masala
1 large handful coriander leaves, chopped
½ red chilli, seeded and finely chopped
salt and black pepper to taste
3 tablespoons extra virgin olive oil
1 onion, finely sliced
2 large cloves garlic, crushed
900g ripe tomatoes, chopped
1 teaspoon tomato puree
1 large pinch sugar
1 small red chilli, finely chopped
1 large bunch coriander, leaves only, finely chopped


Cut the potatoes into chunks a little larger than the parsnips. Put the parsnips in a pan of cold water with the turmeric and a little salt. Bring to the boil then add the potatoes. Simmer for about 12 minutes until the parsnips are very tender.

Meanwhile make the sauce by gently frying the onions in the olive oil for 4-5 minutes, until soft.

Add all the remaining ingredients, except the coriander leaves, and simmer gently for 15-20 minutes until you have a thick, chunky sauce. Set aside.

When the parsnips and potatoes are cooked, drain well, then tip back into the pan and roughly mash with the lemon juice and half the butter.

Cook the peas for a few minutes in boiling water, drain well and add, with the cabbage, to the parsnips mixture.

Stir in the cumin seeds, garam masala, chopped coriander and red chilli. Season to taste with salt and black pepper.

Melt the remaining butter in a large non-stick frying pan over a moderate heat.

Tip in the parsnip mash and smooth out to fill the pan, pressing to make sure there are no spaces in the mixture.

Cook over a moderate heat for about 6-8 minutes, until crisp underneath then turn over with a fish slice. Do not worry if the mixture breaks at this point, just press it back down in the pan and it will hold together eventually.

Continue to cook, turning again if necessary, until the cake is golden and crisp on both sides, adding a little more butter if necessary.

Reheat the sauce and, just before serving, stir in the coriander. Cut the cake into 6 wedges and serve immediately with the sauce on the side.

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