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

  • Prep:15 mins
    Cook:20 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 147
  • fat 5g
  • saturates 2g
  • carbs 21g
  • sugars 11g
  • fibre 8g
  • protein 5g
  • salt 0.22g


  • 1½ kg parsnips, peeled
  • 500g Brussels sprouts, cooked
  • 25g butter
  • 200ml milk
  • 1 bunch spring onions, sliced


  1. 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.

  2. 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.

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