Mashed parsnip & sprout colcannon

Mashed parsnip & sprout colcannon

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 8

This is a delicious accompaniment to Christmas dinner, but is also a great way to use up those leftover cooked sprouts

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
147
protein
5g
carbs
21g
fat
5g
saturates
2g
fibre
8g
sugar
11g
salt
0.22g

Ingredients

  • 1½ kg parsnips, peeled
  • 500g Brussels sprouts, cooked
  • 25g butter
  • 200ml milk
  • 1 bunch spring onions, sliced

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, December 2010

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Comments

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circealexandra's picture
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Simple yet tasty, don´t leave out the spring onions, as they really elevate the texture and the flavours of the dish, lots of black peppar is a must. To avoid watery parsnip mash, cook and drain well, or add some potatoes to the parnsips for a more creamer mash.

emmaccollins's picture
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This was OK, don't think I cooked the parsnips enough though and it was a little bit watery. Will give it another go and add more seasoning and cook the parnips a little longer!

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