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Servings 4
Calories 475 kcal
Prep Time35 mins
Cook Time10 mins
Total Time45 mins

Ingredients
 

  • 500 g English asparagus, washed and cut into 4
  • 500 g cold mashed potato, no milk or butter
  • salt and freshly ground black pepper, freshly milled
  • 1 small leek, trimmed, washed chopped and cooked in a little butter or oil
  • ½ cooked cabbage, savoy is the best for this I think
  • 1 egg yolk
  • 2 tbsp vegetable oil
  • 2 tbsp white wine vinegar
  • 100 ml dry white wine
  • salt and freshly ground black pepper
  • 100 ml whipping cream
  • 75 g cold butter

Instructions
 

  • Mix well the cold potato, cabbage, leek and egg yolk.
  • Add salt and pepper; the mixture should be quite dry and firm.
  • Mould into 4 cakes do not make them too thin, or it's difficult to turn them over when cooking.
  • Next, put the vinegar, white wine, and salt and pepper into a saucepan and bring to a boil; Cook down until you have about 2-3 Tablespoons left.
  • Pop in the cream and bring to a boil. Again cook until the sauce starts to thicken.
  • Remove from the heat and add the butter in small cubes whisking all the time.
  • The sauce will thicken naturally.
  • Check the seasoning and adjust if needed. Keep warm and covered.
  • Remember, this sauce is almost like a seasoning, so you only need a small amount.
  • Place a saucepan of cold water on the stove, season well with salt, and bring to a boil.
  • Heat the veg oil in a frying pan carefully, lay in the 4 bubbles, cook nice and slowly until golden and then flip over with a fish slice or palette knife. Cook for a further 5-6 minutes. Keep warm.
  • Finally, cook the asparagus in the now boiling water for no more than 4 minutes, drain well.
  • Place the bubbles in the centre of a large plate, top with the asparagus and drizzle over a little of the sauce.
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Nutrition Facts
Bubble and Squeak with Asparagus and Butter Sauce
Amount per Serving
Calories
475
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
22
g
138
%
Trans Fat
 
1
g
Cholesterol
 
123
mg
41
%
Sodium
 
178
mg
8
%
Potassium
 
1019
mg
29
%
Carbohydrates
 
37
g
12
%
Fiber
 
8
g
33
%
Sugar
 
7
g
8
%
Protein
 
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Vegetables
Cuisine ITV This Morning, Summer
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