Mashed parsnip & sprout colcannon

• parsnips↗1 ½kg kg

  peeled

• brussels sprouts↗500g g

  cooked

• butter↗25g g
• milk↗200ml ml
• spring onions↗1 bunch bunch

  sliced

Step-by-step instructions

1. 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. 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.