Mashed Parsnip & Sprout Colcannon
Welcome to a delightful recipe that brings together the earthiness of parsnips with the vibrant freshness of Brussels sprouts. A comforting mash with a twist, this dish combines the creamy texture of mashed parsnips with the tender bites of cooked sprouts, resulting in a harmonious medley of flavors. Enhanced with a touch of butter and milk, and topped with spring onions for a hint of zing, this dish promises a hearty and satisfying dining experience. Perfect for a cozy meal or as a tasty side, this dish can be easily prepared in advance for quick and convenient enjoyment.
— Constant Cookbook
Ingredients
- 1½kg parsnips , peeled
- 500g Brussels sprouts , cooked
- 25g butter
- 200ml milk
- 1 bunch spring onions , sliced
Instructions
- Chop the parsnips into large chunks. Boil for 15 mins or until really soft, then use a slotted spoon to drain into a colander. Blanch the sprouts in the same pan.
- In a bowl, mash the parsnips with the butter and milk, then stir through the sprouts and spring onions. Serve with a knob more butter. Can be chilled for up to a day, or frozen. Simply defrost, then cover and reheat in a microwave, stirring often, until piping hot.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Calories: 147 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.22 milligram of sodium
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