The BBC Good Food logo
Sprout & spring onion champ

Sprout & spring onion champ

A star rating of 4.5 out of 5.2 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Try an updated version of mashed potatoes with greens by trying out Brussels sprouts, spring onions, nutmeg and a healthy knob of butter

  • Freezable
  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal230
fat12g
saturates7g
carbs24g
sugars5g
fibre5g
protein6g
salt0.5g
Advertisement

Ingredients

  • 1kg potato (King Edward or Maris Piper work well), cut into chunks
  • 100g butter , plus extra for serving
  • bunch spring onion , sliced
  • 400g Brussels sprout , halved and finely sliced
  • 400ml milk
  • good grating of nutmeg

Method

  • STEP 1

    Put the potatoes in a large pan of salted water, cover with a lid and bring to the boil. Simmer for 15 mins or until cooked through. Drain and leave to steam-dry for 5 mins.

  • STEP 2

    Heat the butter in a large pan, add the spring onions and cook for 3 mins, stirring regularly. Tip in the Brussels sprouts and cook for a further 8 mins until soft. Add the milk and warm through for 1 min more.

  • STEP 3

    Tip the potatoes back into their pan, mash, then add the milk and sprout mixture. Add the nutmeg, season and stir.

Recipe from Good Food magazine, December 2013

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content