Mashed parsnip & sprout colcannon

Name: Mashed parsnip & sprout colcannon
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: European, Irish
Ingredients: 2 kgs parsnips, peeled; 500 grams Brussels sprout, cooked; 25 grams butter; 200 milliliters milk; 1 bunch spring onions, sliced

Mashed parsnip & sprout colcannon is an European side dish. This gluten free, lacto ovo vegetarian, and primal recipe serves 8. One portion of this dish contains around 5g of protein, 4g of fat, and a total of 206 calories. If you have parsnips, spring onions, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

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.

Ingredients you will need

Parsnip

Sprouts

Equipment you will use

Slotted Spoon

Colander

Frying Pan

In a bowl, mash the parsnips with the butter and milk, then stir through the sprouts and spring onions.

Ingredients you will need

Spring Onions

Parsnip

Sprouts

Butter

Milk

Equipment you will use

Bowl

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.

Ingredients you will need

Butter

Equipment you will use

Microwave