Bubble and Squeak and Candied Shallots

A delicious way to use leftover mashed potatoes and greens, served with rich, glazed candied shallots.

Vegetarian Side Dish Potatoes Leftovers Christmas

Estimated Nutrition

Calories

960.1

kcal / serving

3840.4 kcal total

Carbs

112.1g

per serving

448.5 g total

Fat

41.1g

per serving

164.2 g total

Protein

15.7g

per serving

62.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

Dairy

150

Butter

Fruits

piece

Lemon

zest only

Liquids

200

125

splash

600

NutsSeeds

piece

Bay Leaf

fresh

tsp

Thyme

dried

pinch

Sea Salt Flakes

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

piece

Shallot

peeled

piece

Leek

washed and sliced

1.25

Potato

peeled, boiled, mashed and cooled

750

Spring Cabbage

finely shredded and blanched

Method

Simmer shallots in boiling water for 5 minutes to soften, then drain.

Fry spoonfuls of mixture in 7.5cm rings with remaining oil until golden on both sides.

Combine leeks, mashed potatoes, and cabbage in a bowl and season well.

Heat 1.5 tablespoons of olive oil and sauté leeks until softened.

Simmer and reduce liquid to a glaze, then repeat adding remaining liquid until shallots are coated.

Mix wine, port, cassis, and stock; add 1/4 to the pan with bay leaf and lemon zest.

Add sugar and stir until melted and caramelised around the shallots.

Fry shallots in butter in a non-reactive pan until golden-brown.