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Bubble and squeak

Special Diets

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Bubble and squeak
This traditional hot dish is a great way to use up leftover vegetables, but use the minimum amount of oil when frying to keep the fat content down.
Serves
3
Prep
15 minutes
Cook
30 minutes
Each 382g serving contains (excludes serving suggestion)
KCal
328
Carbs
36.8g
Fibre
8.8g
Protein
13.0g
Fat
12.2g
Saturates
3.1g
Sugars
11.0g
Salt
0.45g
Fruit/Veg Portion
1
Ingredients

Ingredients

350g potatoes, cubed
1 large parsnip, peeled and cubed
4 tbsp milk
25g vegetable oil-based spread
1 tsp rapeseed oil
1 small onion, chopped
1 large carrot, peeled and grated
100g green cabbage, finely shredded
3 medium eggs
freshly ground black pepper
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Method

Recipe tips
  • For a diary-free version, use rapeseed oil rather than spread and soya in place of milk.
  • Brussels sprouts are great instead of cabbage.
  • Freezing instructions: Defrost in the fridge or in the microwave then reheat until piping hot throughout.
  • 'At risk' groups such as infants, children, pregnant women, the elderly and those who are unwell should avoid soft/lightly cooked and raw eggs, unless they can guarantee that they are produced under the Lion code quality assurance scheme.
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