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Nutrition: per serving

  • kcal502
  • fat24g
  • saturates10g
  • carbs30g
  • sugars17g
  • fibre9g
  • protein45g
  • salt0.51g
    low
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Method

  • step 1

    Boil the potatoes and swede for 15 mins, adding the cabbage for the final 3 mins. Once tender, remove the cabbage with tongs and set aside. Drain the potatoes and swede, roughly mash with the milk, butter and seasoning, then stir through the cabbage.

  • step 2

    While the vegetables are boiling, rub the pork steaks with the oil. Heat a griddle pan, then cook the steaks for 3-4 mins on each side, depending on their thickness. Serve alongside the colcannon, drizzled with any pan juices.

RECIPE TIPS
MAKING IT WITH A CREAMY SAUCE

Cut the pork into finger-thick strips. Heat the oil in a pan, then fry the pork for 5 mins over a high heat. Pour 200ml dry cider into the pan, bring to the boil and simmer for 2 mins. Stir in 2 tbsp wholegrain mustard and 100ml double cream. Season, then simmer for 2 mins more before serving with the mash.

Recipe from Good Food magazine, November 2007

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.2 out of 5.6 ratings

maryvale

i did it as a nice meal for me i didnt change any of the ingredients

very enjoyable meal

maryvale

i love swede cooked or raw and i cant wait to do this recipe tomorrow

eleanormayo

A star rating of 4 out of 5.

I made this swede colcannon to have with the pork with olives & balsamic vinegar (April 2007), really like this way of cooking swede. I think it does need the bit of potato to balance out the sweetness.

bunzle

A star rating of 4 out of 5.

my girlfriend hates swede and cabbage but loves mash.. with this one she doesn't complain! really tasty with all the juices from the pan, well simple too!

padraig1934

A star rating of 4 out of 5.

Similar to another pork recipe, except other had sauted shallot, white wine vinegar reduction, then added cider, reduced, then as above. delicious.

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