MASHED PARSNIP & SPROUT COLCANNON
This is a delicious accompaniment to Christmas dinner, but is also a great way to use up those leftover cooked sprouts
Provided by Good Food team
Categories Side dish
Time 35m
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 147 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.22 milligram of sodium
ALISON'S COLCANNON
A traditional Irish potato dish, perfect with a roast or chicken!
Provided by MORGANLF
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot, and add enough water to cover. Bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
- Melt remaining butter in a large pot (you can use the same pot) over medium heat. Add garlic and green onion, and cook, stirring until softened. Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. Stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. Serve hot.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 43.4 g, Cholesterol 23.6 mg, Fat 8 g, Fiber 7.3 g, Protein 7 g, SaturatedFat 4.9 g, Sodium 120.8 mg, Sugar 7.2 g
COLCANNON-STUFFED BRUSSELS SPROUTS
Categories Mixer Potato Appetizer Quick & Easy Bacon Brussels Sprout Simmer Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 24 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Peel potatoes. In a saucepan cover potatoes with cold water by 2 inches and simmer, covered, until very tender but not falling apart, about 20 minutes.
- Preheat oven to 350°F.
- While potatoes are cooking, trim Brussels sprouts. With a paring knife cut 4 firm cup-shaped leaves from stem end of each sprout and reserve. Quarter rest of each sprout and slice thin.
- With a slotted spoon transfer potatoes to a colander and drain, reserving cooking water in pan, and transfer potatoes to a bowl. Add butter, salt, and pepper and with an electric mixer beat mixture until smooth.
- Have ready a bowl of ice and cold water and bring reserved cooking water to boil. Gently stir in reserved sprout leaves and blanch 5 seconds. Working quickly, with a skimmer or slotted spoon transfer leaves to bowl of ice and cold water. Blanch shredded sprouts 30 seconds and drain in a sieve. Beat shredded sprouts into potato purée.
- Transfer leaves to paper towels to drain upside down. Transfer purée to a pastry bag fitted with a 1/2-inch plain tip and pipe into upturned leave cups. Arrange filled leaf cups in a buttered shallow baking dish. Hors d'oeuvres may be prepared 3 hours ahead and chilled, covered. Sprinkle tops of hors d'oeuvres with bacon and heat in middle of oven 3 minutes, or until heated through.
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