Mix in potatoes, mashing and stirring them into the onions and greens. Add chopped cabbage and give a quick sauté, stirring frequently, until the greens are tender but still bright, about 5 minutes. Add sliced onion and cook, stirring occasionally, until the onions soften and turn golden. In a 10-inch skillet, preferably cast iron, melt vegan butter over medium-high heat. Remove from fridge and bring them back to room temperature for about an hour before proceeding.) (Potatoes may be cooked up to a day ahead, then cooled, tightly covered and refrigerated. Bring to a boil, then let them bubble away, uncovered, until the potatoes are tender and yield when poked with a fork or knife, about 15 minutes. Tip chopped potatoes into a large pot. Jump to the recipe or stick around for bubble and squeak swaps and tips. Class is free, virtual, and hosted by the Pinecrest Branch of Miami Dade Public Library. It’s not the most Instagramable of dishes, but it’s one of the most beloved, claimed by England and Ireland.įor more root recipes you’ll love, join me 6pm ET February 9 for Roots! An Edible Exploration of the Vegetable Underground. The nutty name comes from the sound of potatoes bubbling on the boil and then squeaking in the hot skillet. 
Potatoes and cabbage make a happy marriage, too, in the classic Celtic dish bubble and squeak.
Order your copy from .Potatoes are almost everybody’s favorite root vegetable. Leaf: Lettuce, Greens, Herbs, Weeds by Catherine Phipps, is published by Quadrille (£25).
Serve with anything you like – I spread them with butter and/or top with bacon and maple syrup. Keep the cooked waffles warm in a low oven while you make the rest. Cook until set and turning a rich brown on the ridges – often up to around 10 minutes, depending on your waffle iron. Spread some of the mixture over your waffle iron, making sure you don’t overfill it – it should just barely cover the tips of the indentations. Add the rest, again, folding in as gently as possible and keeping the mixing to the absolute minimum. 
Whisk the egg whites to stiff peaks, then fold a tablespoon into the batter, just to loosen it slightly. Fold this through the batter, making sure you keep the mixing to a bare minimum. Whisk the flour, baking powder and bicarbonate of soda with a generous amount of salt and pepper. Mix together the butter, buttermilk, egg yolks and wholegrain mustard, then stir in the mashed potatoes, greens and cheese, if using. 
500g cooked greens – anything robust (I like sprout tops, shredded sprouts, chard, kale). Prep time: 20 minutes | Cooking time: 10 minutes MAKES These offer a more robust density than a regular waffle, but are still lighter than bubble and squeak, so no stodge.
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