Mashed parsnip & sprout colcannon
- Good Food team
Save recipe
Serves 8
Easy
Prep: 15 mins
Cook: 20 mins
A star rating of 4.5 out of 5.4 ratingsRate
loading...
This is a delicious accompaniment to Christmas dinner, but is also a great way to use up those leftover cooked sprouts
Freezable
Healthy
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Braised red cabbage with cider & apples
A star rating of 4.5 out of 5.80 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 ½kg parsnips
peeled
-
500g brussels sprouts
cooked
-
25g butter
-
200ml milk
-
1 bunch spring onions
sliced
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal147
-
fat5g
-
saturates2g
-
carbs21g
-
sugars11g
-
fibre8g
-
protein5g
-
salt0.22g
low
Ad
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.
Recipe from Good Food magazine, December 2010
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.5 out of 5.4 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...