3 hrs 30 mins
An absolute classic British dish. A wonderful veggie centerpiece for Christmas. Well worth the effort. The rarebit can be made up to a week in advance.
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Units: US | Metric
For the rarebit
- 225 g vegetarian Stilton cheese, chopped
- 100 g vegetarian cheddar cheese, grated
- 75 ml milk
- 25 g plain flour
- 25 g fresh white breadcrumbs
- 1/2 tablespoon English mustard powder
- 1/2 teaspoon balsamic vinegar
- 1 medium egg
- 1 medium egg yolk
for the bubble
- 450 g Brussels sprouts, trimmed and sliced
- 2 small onions, sliced thinly
- 50 g butter
- 150 g chestnuts, cooked peeled and chopped
- 450 g mashed potatoes (made without butter or milk)
For the parsnips
For the sauce
- 1For the rarebit:.
- 2Put cheeses and milk in pan, heat gently until cheese has melted.
- 3When gently bubbling add flour, breadcrumbs and mustard. Cook for a few minutes stirring until the mixture comes away from the sides of the pan. Add vinegar and leave to cool.
- 4When cold place in a processor and while machine is running slowly add the egg and the yolk. When incorporated place in a plastic bag and chill minimum 2 hours maximum 1 week.
- 5For the bubble:.
- 6Blanch the sprouts in boiling water for 1 minute. Drain and run under cold water.
- 7Line a roasting tin with a double layer of kitchen paper. Lay out the sprouts and cover with another double layer of paper. Weigh down to dry the sprouts.
- 8Fry the onions in half the butter for 5 minutes and cool.
- 9Add the sprouts and chestnuts to the onion and add the mash a little at a time mixing well until all the mash is incorporated.
- 10Liberally grease a 8 inch loose bottom cake tin and place the ring section upside down in an frying pan and pack in the mash mix. Gently fry the mix in the ring until it has a golden crust, remove from heat.
- 11For the parsnips:.
- 12Heat the oven to 230°C.
- 13Heat the butter in a roasting pan on the hob and cook the parsnips for 10 minutes Transfer to oven and roast for 30 minutes.
- 14The parsnips should be crisp and deep brown almost overcooked. While hot coat with the cranberry jelly.
- 15Pack the parsnips on top of the mash mix in concentric circles. Pack tightly.
- 16If needed the cake can now be kept covered and chilled for several hours.
- 17For the sauce:.
- 18Place the stock, juice and 50g of the butter and bring to a simmer while whisking. If sauce is too thin add more butter. Add herbs just before serving.
- 19To serve:.
- 20Heat the oven to 200°C.
- 21Take two thirds of the rarebit mix and roll out between two pieces of cling film. Make a disc big enough to top the cake.
- 22The remaining rarebit mix can be melted onto bread, pasta or potatoes.
- 23Lace the rarebit on the cake and bake for 30 minutes until heated through and the top is golden brown. Remove and serve in wedges with the sauce.
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Nutritional Facts for Roast Parsnips With Chestnut Bubble and Stilton Rarebit
Serving Size: 1 (262 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 381.8
- Calories from Fat 194
- Total Fat 21.5 g
- Saturated Fat 12.7 g
- Cholesterol 106.3 mg
- Sodium 375.3 mg
- Total Carbohydrate 42.2 g
- Dietary Fiber 3.9 g
- Sugars 7.0 g
- Protein 6.9 g
The following items or measurements are not included:
vegetarian Stilton cheese
vegetarian cheddar cheese