A Christmas twist on this traditional Irish dish, my Sprout and Leek Colcannon is perfect for using up an excess of Brussels sprouts. Perfect with baked beans and sausages on a cold winter night!
Colcannon is an Irish dish, traditionally made with a mix of creamed potatoes and cabbage or kale. Here I’ve adapted the recipe to include a mixture of leeks and sprouts.
This is a really tasty way to eat Brussels sprouts (it might even convince a few sprout refuseniks) as well as being a lovely alternative to plain mashed potatoes.
To make my Sprout and Leek Colcannon, I first pan fry sliced leeks and Brussels sprouts, then mix them in to mashed potatoes. However this would also be a great way of using up leftover Brussels sprouts from Christmas Day.
This delicious Sprout and Leek Colcannon would go brilliantly with sausages and gravy or baked beans. The best sort of comfort food on a cold winter’s night!
If you have any Colcannon left over, you could turn it into my Leftover Sprouts Bubble and Squeak Cakes the next day!
For more inspiring ways to eat Brussels sprouts check out my post on How to Make Sprouts Interesting – 10+ ways to elevate the humble sprout into something a little bit special!
Sprout and Leek Colcannon
Ingredients
- 750 g potatoes chopped into 1cm cubes
- 50 g butter
- 180 g leeks sliced thinly (4mm ish)
- 180 g sprouts sliced thinly (4mm ish)
- 4 tablespoons milk (or cream)
- Salt and pepper
Instructions
- Put the diced potatoes in a pan. Cover with boiling water. Bring back to the boil and cook for 15 minutes or until the potatoes are tender.
- Melt the butter over a low heat.
- When the butter is melted add in the sliced leeks and sprouts. Stir to coat in the melted butter then put a lid on and cook over a gentle heat for 10 minutes, stirring occasionally.
- When the potatoes, leeks and sprouts are done, mash together with plenty of butter and milk (or cream), plus salt and pepper to taste.
- Serve with sausages and gravy or baked beans.
Notes
Pin Sprout and Leek Colcannon for later
FREE 4 Week Easy Dinners Meal Plan
Have you got your hands on a copy of my meal plan yet? If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today!
Don’t want to miss a thing?
Follow me on Twitter, Facebook and Instagram. Or why not subscribe to my blog and get delicious, stress free recipes straight to your inbox every week?
Linkies
I am linking this up to Cook Blog Share and Cook Once Eat Twice.
Corina Blum says
I do like all your sprout recipes! This would be so good with some sausages and lots of gravy. I can just imagine it! Thanks for sharing with #CookOnceEatTwice
Eb Gargano says
Thanks Corina – yes this with sausages and gravy would be gorgeous – perfect winter comfort food (and a great way to sneak extra veggies into small people!!) Eb x
Cat | Curly's Cooking says
Ooh this looks delicious! I’d never have thought of adding sprouts to mash but it sounds so tasty!
Eb Gargano says
Thanks – you have to try it, works so well! Eb x
Michelle Frank | Flipped-Out Food says
How brilliant to substitute sprouts for cabbage in colcannon! This is one of my favorite side dishes anyway, and it’s the perfect way to get my family to eat sprouts!
Eb Gargano says
Thank, Michelle – it works so well, and my kids happily eat it, even though they don’t like sprouts very much (though I think they like them slightly more after I made them try ALL the sprout dishes from my monster ‘How to Make Sprouts Interesting’ post – hahaha!!) Eb x
SEVDA says
I have this saved. Thankfully for my mam all of us loved Brussel sprouts, loads of proper butter helped obviously. Never any left over.
When they are in the shops they are a regular veg, not just Christmas day.
Eb Gargano says
Oh I agree – Brussels sprouts are definitely not just for Christmas! Eb 🙂
Morag Taylor says
A new sprout dish! Love sprouts, but never frozen – always fresh this is wonderful twist on traditional colcannon, last time I made it I didn’t have any milk or cream on hand, but there was a pot of fat free crème fraiche lurking in the fridge, so I thought what the heck? It can’t really hurt,
not that much different to sour cream or buttermilk, it’s a little richer but in a good way
Eb Gargano says
That’s so great to hear! Love the idea of adding crème fraiche. Thank you for this lovely review 😀