Mashed parsnip & sprout colcannon
- Preparation and cooking time
- Serves 8
- 1 ½kg parsnips , peeled
- 500g Brussels sprout , cooked
- 25g butter
- 200ml milk
- 1 bunch spring onions , sliced
- STEP 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.
- STEP 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.