Bubble and Squeak With Stilton
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 3 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 50g (about 3 â½ tablespoons) butter
- 2 leeks, sliced
- about 250g (â½ lb.) leftover cooked potatoes, roughly diced
- about 200g (7 ounces) leftover cooked carrots, diced
- about 200g (7 ounces) leftover cooked brussels sprouts, cut in half
- 3 teaspoons chopped parsley
- 125g (4.4 ounces) stilton cheese, roughly crumbled
- Carbohydrate 31 g(10%)
- Cholesterol 50 mg(17%)
- Fat 30 g(46%)
- Fiber 6 g(25%)
- Protein 11 g(23%)
- Saturated Fat 13 g(65%)
- Sodium 421 mg(18%)
- Calories 425
Preparation Melt 2 tablespoons of the vegetable oil and 20g of the butter in a large frying pan. Add the onion and cook for about 10 minutes, until softened and beginning to caramelize a little. Stir in the leeks and a sprinkling of salt and cook until tender and lightly caramelized. Remove the onion and leeks from the pan with a slotted spoon and set aside. Heat the remaining oil and butter in the pan, then add the potatoes and cook over a medium heat until a golden crust forms underneath. Turn them over, add the carrots and brussels sprouts and cook, stirring occasionally, until the potatoes are golden all over and the carrots and sprouts are beginning to caramelize. Return the onion and leeks to the pan, add the parsley and toss together thoroughly. Season to taste, then stir in the crumbled Stilton so it begins to melt. Serve straight away. From Fortnum & Mason: Christmas & Other Winter Feasts © 2019 by Tom Parker Bowles. Reprinted with permission by 4th Estate, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation Melt 2 tablespoons of the vegetable oil and 20g of the butter in a large frying pan. Add the onion and cook for about 10 minutes, until softened and beginning to caramelize a little. Stir in the leeks and a sprinkling of salt and cook until tender and lightly caramelized. Remove the onion and leeks from the pan with a slotted spoon and set aside. Heat the remaining oil and butter in the pan, then add the potatoes and cook over a medium heat until a golden crust forms underneath. Turn them over, add the carrots and brussels sprouts and cook, stirring occasionally, until the potatoes are golden all over and the carrots and sprouts are beginning to caramelize. Return the onion and leeks to the pan, add the parsley and toss together thoroughly. Season to taste, then stir in the crumbled Stilton so it begins to melt. Serve straight away. From Fortnum & Mason: Christmas & Other Winter Feasts © 2019 by Tom Parker Bowles. Reprinted with permission by 4th Estate, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
