Mashed parsnip & sprout colcannon recipe | Good Food
This is a delicious accompaniment to Christmas dinner, but is also a great way to use up those leftover cooked sprouts
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Slotted spoon
- Colander
- Potato masher
- Mixing bowl
- Spoon
- Microwave
- Refrigerator
- Freezer
Ingredients
- 1 ½kg parsnips peeled
- 500g brussels sprouts cooked
- 25g butter
- 200ml milk
- 1 bunch spring onions sliced
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