Bubble And Squeak

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 8 ounces brussels sprouts, halved
• 6 medium carrots, chopped
• 3 medium parsnips, chopped
• 6 tablespoons olive oil
• 2 lbs russet potatoes
• 6 tablespoons butter
• 1 small onion, minced
• 1/4 cup heavy cream
• 3 tablespoons finely chopped chives

Recipe

• 1 heat oven to 400* f. place brussels sprouts, carrots, and parsnips on a baking sheet, toss with 4 tbsp oil, salt and pepper. bake until tender, 25 minutes. cool.
• 2 meanwhile, boil potatoes for 20 minutes. drain and set aside.
• 3 melt 2 tbsp of butter. cook onions for 8-10 minutes until soft. remove from heat - add potatoes, salt, pepper, cream, and chives. mash until smooth, and then stir in roasted vegetables.
• 4 heat remaining oil and butter in a 12" skillet. add vegetable mixture, and cook over medium high heat until brown, flipping once. listen to it "bubble and squeak" as you cook it.