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!
Servings 4 people
Calories 254kcal
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
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 254kcal | Carbohydrates: 34g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 134mg | Potassium: 1050mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1425IU | Vitamin C: 65mg | Calcium: 122mg | Iron: 7.7mg