Chestnut Bubble And Squeak
You can use left over veggies and potatoes if you have some going, otherwise cook everything to order. I use carrot, Brussels, kale and mushroom, but you can use whatever veg you like.
Free from: gluten, soya, wheat, yeast
This is a vegan recipe
- vegetable stock
- 400 g potatoes
- 200 g Brussels sprouts (sliced)
- 2 carrots (peeled and grated)
- handful kale (sliced)
- 2 handfuls mushrooms (sliced)
- 180 g cooked chestnuts
- 1/2 tsp each of garlic granules, onion granules, ground cumin
- salt and black pepper (to taste)
Wash and prick your potatoes, then put in a ovenproof dish with a lid (I use a Pyrex dish). Bake (with the lid on) at around 180C until soft. Mash whilst hot. You may need to chop the skin up a little but leave it in.
Meanwhile sauté the veg in a little stock. When soft add in the spices and chestnuts. Cook for a few minutes longer then take off the heat.
Mix the veg into the mashed potato (you can leave it all in the dish you used to cook the potato). Season to taste.
Pop the dish back in the oven and ramp the temperature up to 220C. Cook for 15 minutes or until crispy on the top.