Mashed parsnip & sprout colcannon

200 kcal or less 30-60 minutes brussels sprout brussels sprouts christmas leftovers christmas trimmings colcannon five a day high fibre low fat parsnip parsnips spring onion spring onions sprouts super healthy

N/A

Source

Ingredients

1 ½kg parsnips , peeled

500g Brussels sprout , cooked

25g butter

200ml milk

1 bunch spring onions , sliced

Method

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.

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.