![]() ![]() If you are not vegan or vegetarian, try cooking these in a hard fat. I freeze them on a baking tray, then stack them with baking parchment between them in a bag. They take 8-10 minutes to cook from frozen at a medium heat. The spuds are mashed and seasoned well, then mixed with fried onions and cabbage, and any other shredded or chopped vegetables. Worcestershire sauce contains anchovies, but if that is not a concern for you, use that instead!Ībsolutely! Freeze them up before frying then cook them up right from frozen when you want them. Bubble and squeak is traditionally a thrifty dish made to use up leftover cooked potatoes. It is not the same and folk love to argue about which is the best, I use it in this recipe because it is both vegetarian and vegan. It is similar in many ways to Worcestershire sauce. But if you using leafy greens be sure to dry them well before mixing them with the potatoes. Nope, any old greens will do, everything from cabbage to kale. If you are more moderate with your butter/cream usage then yes! Add them to a pot and fill with enough water to cover by 1 boil until tender, about 15 minutes. As the vegetables roast, boil the potatoes. Roast until dark and caramelized, about 50 minutes, then set aside. It depends, I put an obscene amount of butter in my mash and that makes it unsuitable for this recipe. In a roasting pan, add the brussels sprouts and carrots then drizzle with 1 tbsp of the olive oil. ![]() The more floury potato, the softer and more “mash” like the bubble and squeak will be. ![]() You can get away with anything apart from very waxy salad potatoes because they will not hold together. ![]()
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