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Home » All Recipes » Christmas » Sprout and Leek Colcannon

All Recipes Christmas Easy Midweek Meal Ideas Main Courses Side Dishes

Sprout and Leek Colcannon

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Sprout and Leek Colcannon

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!

Sprout and Leek Colcannon

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.

Sprout and Leek Colcannon

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!

Sprout and Leek Colcannon

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

 
 

Sprout and Leek Colcannon
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5 from 4 votes

Sprout and Leek Colcannon

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! 
Prevent your screen from going dark
Course Side Dish
Cuisine Irish
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 4 people
Calories 254kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 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

Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Sprout and Leek Colcannon
Amount Per Serving
Calories 254 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 28mg9%
Sodium 134mg6%
Potassium 1050mg30%
Carbohydrates 34g11%
Fiber 7g29%
Sugar 3g3%
Protein 7g14%
Vitamin A 1425IU29%
Vitamin C 65mg79%
Calcium 122mg12%
Iron 7.7mg43%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 
 

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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 #sproutcolocannon #leeks #sprouts #brusselssprouts #sproutlover #sprouthater #ilovebrusselssprouts #easyrecipe #easysides #christmasfood #christmasdinner #christmasrecipe #easypeasyfoodie #cookblogshare #freefromgang

 

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Linkies

I am linking this up to Cook Blog Share and Cook Once Eat Twice.

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10 Comments

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« Leftover Sprouts Bubble and Squeak Cakes
How to Make Sprouts Interesting »

Comments

  1. Corina Blum says

    18th December 2018 at 10:56 pm

    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

    Reply
    • Eb Gargano says

      19th December 2018 at 10:17 am

      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

      Reply
  2. Cat | Curly's Cooking says

    19th December 2018 at 4:16 pm

    Ooh this looks delicious! I’d never have thought of adding sprouts to mash but it sounds so tasty!

    Reply
    • Eb Gargano says

      20th December 2018 at 11:05 pm

      Thanks – you have to try it, works so well! Eb x

      Reply
  3. Michelle Frank | Flipped-Out Food says

    20th December 2018 at 7:11 pm

    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!

    Reply
    • Eb Gargano says

      20th December 2018 at 11:12 pm

      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

      Reply
  4. SEVDA says

    23rd June 2020 at 9:13 pm

    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.

    Reply
    • Eb Gargano says

      24th June 2020 at 10:20 am

      Oh I agree – Brussels sprouts are definitely not just for Christmas! Eb 🙂

      Reply
  5. Morag Taylor says

    18th February 2023 at 1:27 pm

    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

    Reply
    • Eb Gargano says

      20th February 2023 at 9:08 am

      That’s so great to hear! Love the idea of adding crème fraiche. Thank you for this lovely review 😀

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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