Sprout and Leek Colcannon
User Reviews
5
8 reviews
Excellent
Sprout and Leek Colcannon
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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!
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Ingredients
- 750 g potato chopped into 1cm cubes
- 50 g butter
- 180 g leek sliced thinly (4mm ish
- 180 g sprouts sliced thinly (4mm ish)
- 4 tablespoons milk (or cream)
- salt
- black 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 Information
Show Details
Calories
254kcal
(13%)
Carbohydrates
34g
(11%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
28mg
(9%)
Sodium
134mg
(6%)
Potassium
1050mg
(22%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
1425IU
(29%)
Vitamin C
65mg
(72%)
Calcium
122mg
(12%)
Iron
7.7mg
(43%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 134mg | 6% |
| Potassium | 1050mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 1425IU | 29% |
| Vitamin C | 65mg | 72% |
| Calcium | 122mg | 12% |
| Iron | 7.7mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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