Mashed Parsnip & Sprout Colcannon

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

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  147

• Protein

  5g

• Carbs

  21g

• Fat

  5g

• Saturates

  2g

• Fibre

  8g

• Sugar

  11g

• Salt

  0.22g

Ingredients

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

Directions

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.
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.

Categories: All Christmas