Friday, December 23, 2022
Saturday, November 12, 2022
Cabbage and potatoes are mainstays in UK households. Bacon, potatoes, and cabbage have been plentiful (with the exception of one notable period) and not expensive for centuries. Bubble and squeak describes the sound of combining leftover mashed potatoes and leftover boiled cabbage into a patty with bacon crumbles and frying those patties in the bacon fat or butter. The result is very tasty.
Modern American households infrequently boil cabbage and frequently contain vegetarians. This recipe addresses those problems, and can even be adapted to become vegan.*
Recipe for a Modern Vegetarian Bubble and Squeak
(Serves 3 or 4)
2 russet potatoes, peeled and diced, or 4 medium yellow potatoes, skins on and diced (Note: The russets are starchier and hold together better, but I had yellow potatoes and usd them for this photo essay)
10 regular brussels sprouts or five of the giant size, shredded
2 baby bella mushrooms, diced
3/4 stick of butter, divided
splash of milk
1/2 tps. smoked paprika or to taste
salt and pepper to taste
First cut the brussels sprouts in half long ways and remove any disgusting outer leaves. Place a half sprout cut side down and, starting at the top end, slice the sprout in 1/8 inch slices until you feel the root. Repeat for all the sprouts. You should wind up with a large double handful of shreds. The shreds will shrink so cut more than you think you will need.
Continue to saute until the sprouts wilt and the mushrooms soften. Remove the pan from the heat and allow the mixture to cool.
When the potatoes and the sprout mixture are cooled, combine the potatoes with the spouts. Taste and reseason as necessary. Form two large patties and lay them on parchment paper.