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Mashed parsnip & sprout colcannon

Mashed parsnip & sprout colcannon

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A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal147
fat5g
saturates2g
carbs21g
sugars11g
fibre8g
protein5g
low insalt0.22g
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Ingredients

  • 1 ½kg parsnips , peeled
  • 500g Brussels sprout , cooked
  • 25g butter
  • 200ml milk
  • 1 bunch spring onions , sliced

Method

  • 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.

Goes well with

Recipe from Good Food magazine, December 2010

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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