Tag Archives: parsnip

Veggie Burgers

23 Apr

I have a kitchen again!  A proper kitchen, with bench space and cupboard space.  A kitchen that is its own room and not a nook in the wall of another room.  A proper kitchen that can now be filled with deliciousness.  A kitchen which already has a ‘baking cupboard’ with four different types of flour in it.  Hooray!

And so, in honour of the new kitchen, here is the first real creation that’s come from it (yes, I know we’ve been here for ten days now – but what with the moving and organising and everything I haven’t really had the time to devote to culinary creation.)  So, here it is: veggie burgers.

What you’ll need:

  • 3 regular sized mashing potatoes
  • 1 regular sized sweet potato
  • 1 leek
  • 1 onion
  • 2 medium carrots
  • 1 small-medium parsnip
  • 1/2 swede
  • 3/4 cup peas
  • 5-6 button mushrooms
  • olive oil
  • breadcrumbs
  • cooking oil
  • salt and pepper

What to do:

Peel all your veges, then roughly cut up and boil the potato and sweet potato, and put on to boil.  When they’re done, mash and set aside.

While they’re boiling, finely dice up your leek and onion and throw them into a frying pan with some oil.

Keep an eye on them – you want them really nicely browned.  While that’s going on dice up your other veggies (I actually did double, and set the other half aside for tomorrow night’s veggie soup!) and throw them in a pot to boil, with the peas.  Obviously, you want them cooked though – but not over cooked.

While that’s going on, your leek and onion mix should be done – tip it into the potato and sweet potato mash that you’ve set aside and keep your fry pan (no need to rinse) off the heat for a moment.  Peel and dice up your mushrooms, and throw them in the fry pan with a little bit more oil.  Peel you say?!?  If you don’t know how, there’s a handy tutorial at the end of the post.  Now, how much you cook these is really up to you.  I like them on the more well done side, but I know plenty of people who would quite happily throw them in the pan for 30 seconds and have them half-raw.  Go with what you feel.

Once the mushies and veggies are done, tip them into the mash and stir it all together, with some salt and pepper.  If you wanted to add some fresh herbs (rosemary would be my pick) do it here.  I haven’t because S likes simple food, and at the moment my taste buds are so whacked out with baby-related weirdness that I don’t want to risk adding things and then not being able to eat them.  There’s not need to be super precious about mixing – just get in there.

At this stage, you want to let the mix cool enough to handle, and then shape medium sized burger patties with your hands, and cover each one in breadcrumbs.  To be honest, I didn’t do it tonight.  For a number of reasons, which mainly had to do with not having any breadcrumbs on hand and still not having a food processor with with to make emergency breadcrumbs.  But – be assured that I’ve done it many times before and it will work out fine!  Finally, shallow fry each of the crumbed patties before draining them on some paper towel.  And then…

Devour.

How to peel a mushroom:

A few years ago my wonderful mum taught me about peeling mushrooms.  Maybe everyone already knows how to do it and I was just a bit slow on the mushroom-peeling uptake.  But, just in case – this is how:

1. Break the stem off.

From here, you’ll be able to see that the outer skin of the mushroom forms a kind of lip over the bottom edge:

And you’ll find that you can just grap little bits of the skin that’s folded over and pull it off:

And that when you pull, a strip will come off from the lip to the middle of the top:

Move all the way around the lip, and hey presto – a perfectly peeled mushroom!

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