Monday, November 19, 2012

Mashed Potatoes with Roasted Brussels Sprouts and Cabbage

                    We have been learning about the United Kingdom in school this week.  It is a country that has in the past been known for really bad food.  I was there in the early 90's with my parents and can say that I really enjoyed the culinary offerings.

                     We needed a dish to celebrate this country of course so we came up with "Bubble and Squeak".  The dish I made is not completely a "Bubble and Squeak" because it is fried in the end.  If you do not know what "Bubble and Squeak" is let me explain this funny name of a dish.  It was created to find a way to use up the leftovers from Sunday's Roast Dinner.  The main ingredient is potatoes and then includes the other left over vegetables like cabbage, peas, carrots, etc.  You mix them up together and then fry them in a patty.  The name comes from the sounds of the patty as it is cooking.

                      I took the idea of the mixed up left over vegetables and turned it into a mixed vegetable mashed potato.  You can then go the extra step and fry it to make a traditional "Bubble and Squeak". 

  1. 1 lb of potatoes
  2. 1 Cup of half and half, or cream, or milk
  3. 3 Tbl of unsalted butter
  4. 1 tsp salt or to taste
  5. 1/4 tsp pepper or to taste
  6. 1/3 pound of shredded brussels sprouts
  7. 1/4 wedge of a large cabbage or 1/2 of a small
  8. canola oil (I used oil infused with garlic, parsley, and dill)
The brussels sprouts I bought already came shredded.  If they aren't shredded, just slice them in a food processor.  You will also need to chop up the cabbage.  Combine the cabbage and sprouts in a baking dish.  Drizzle them with the oil and toss.  Then place them in a preheated 425F oven for 30 minutes or until you see them starting to caramelize.  I actually had mine in for 40 minutes. 

While the cabbage and brussels sprouts are in the oven, peel and dice up the potatoes and place in a pot of water.  Boil the potatoes until they are done and then drain the water out of them.  

Add the half and half, butter, salt, and pepper to the potatoes and then mash them up.

After they are mashed mix in the cabbage/sprout mixture. 

Now you can serve as is or go the extra step and make "Bubble and Squeak".  To do this take rounded balls of the potato mixture and fry them in a pan with some oil.  Turn them when the bottoms start to brown.  Fry the other side and remove when the bottom turns brown.

I made them both ways, and both are good.  For a simpler dish you can just serve up the potatoes and cabbage as is.  I am going to serve the dish without frying it for Thanksgiving.

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