Really simple cranberry sauce
Making your own cranberry sauce is really easy, and you can do it a few days in advance. Plus, this one calls for only three ingredients
Turkey bubble & squeak
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 1 medium parsnip
- 1 medium potato
- handful brussels sprouts
- 1 egg
- 1 rosemarysprig, leaves picked and chopped
- 1 garlic clovecrushed
- 100g cooked turkey
- 2 tbsp leftover gravy
- 1 tbsp coconut oil
- cranberry sauceto serve
Nutrition: per serving
- kcal580
- fat23g
- saturates13g
- carbs44g
- sugars8g
- fibre10g
- protein44ghigh
- salt0.5glow
Method
step 1
Peel the potato and parsnip, grab a bowl and grate them both into it. Grate or finely slice the brussels sprouts and chuck them into the bowl too. Put the veg in a sieve and squeeze out as much liquid as you can. Return the mixture to the bowl and crack in the egg. Mix and season, then add your rosemary and garlic.
step 2
Now it’s time to get your hands messy. Shape the mixture into three rösti patties, equal in thickness. Slice the leftover turkey breast. Put it in a pan with the gravy on a low heat and simmer until the turkey is warm. Heat the coconut oil in a separate frying pan. Cook the röstis for 3 mins each side until golden brown, then put them on a plate, layer with the sliced turkey and add a dollop of cranberry sauce on top. Voilà – a lovely, lean Christmas leftover meal!
