Bubble And Squeak

9 ingredients
1 steps

Ingredients

  • 8 oz Brussel Spouts, halved
  • 6 medium carrots, chopped
  • 3 medium parsnips, chopped
  • Olive Oil
  • 2 lbs russet potatoes, cubed
  • 6 tbls butter
  • 1 yellow onion, minced
  • 1/4 cup heavy cream
  • 3 tbsp finely chopped chives

Directions

  1. 1
    {"0":"1. Heat oven to 400. Place brussel spouts, carrots and parsnips on a foil-lined baking sheet, toss w\/ olive oil, salt and pepper. Roast until tender, approx 25 mins. Let cool.","2":"2. Put potatoes in saucepan;cover with salted water. Bring to a boil; cook until tender, approx 20 mins. Drain potatoes and set aside. return pan to heat and add 2 tbsp butter and saute onion until soft, 8-10 mins. Remove from heat;add potatos, cream, chives, salt and pepper and mash until smooth. Stir in roasted veggies.","4":"3. Heat remaining butter in 12 inch skillet over medium-high heat. Add veggies mixture, cook, flipping once until browned, approx 18-20 mins."}

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