Bubble and Squeak

Name: Bubble and Squeak
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 8 oz. Brussels sprouts, halved; 6 medium carrots, chopped; 3 medium parsnips, chopped; 6 tbsp. olive oil; Kosher salt and freshly ground black pepper, to taste; 2 lb. russet potatoes, cubed; 6 tbsp. unsalted butter; 1 small yellow onion, minced; 1 ⁄ 4 cup heavy cream; 3 tbsp. finely chopped chives

Serves
serves 6-8

TODD COLEMAN

This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips. This recipe first appeared in our October 2011 issue along with Beth Kracklauer's story, "Butchers' Banquet".

Ingredients

8 oz. Brussels sprouts, halved
6 medium carrots, chopped
3 medium parsnips, chopped
6 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
2 lb. russet potatoes, cubed
6 tbsp. unsalted butter
1 small yellow onion, minced
¹⁄₄ cup heavy cream
3 tbsp. finely chopped chives

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Instructions

Step 1

Heat oven to 400°. Place Brussels sprouts, carrots, and parsnips on a foil-lined baking sheet; toss with 4 tbsp. oil and salt and pepper. Bake until tender, about 25 minutes; let cool.

Step 2

Put potatoes in a 4-qt. saucepan; cover with salted water. Bring to a boil; cook until tender, about 20 minutes. Drain potatoes; set aside. Return pan to heat with 2 tbsp. butter; add onion, and cook until soft, 8–10 minutes. Remove from heat; add potatoes, cream, chives, and salt and pepper; mash until smooth, then stir in roasted vegetables.